基质固相分散和气相色谱-质谱法测定食品中的丙烯酰胺  

Determination of acrylamide in food by matrix solid-phase dispersion and gas chromatography-mass spectrum

作　　者：贾斌[1] 刘继红[1] 冯书惠[1] 王会峰[1] 

机构地区：[1]农业部农产品质量监督检验测试中心,郑州450002

出　　处：《粮食与食品工业》2007年第6期52-55,共4页Cereal & Food Industry

摘　　要：介绍了食品中丙烯酰胺的基质固相分散法样品前处理，溴衍生化后采用气相色谱-质谱（GC—MS）测定的方法。该方法的最低检出限为3μg／kg，回收率为91．2％～103％，变异系数为5．9％，并采用该方法对几种食品进行了分析测定。The determination of acrylamide in food by gas chromatography-mass spectrum is introduced. Before determination, the sample is prepared by matrix solid-phase dispersion and brominated. It shows that the lowest detection concentration is 3 μg/kg, the recovery rate is 91.2% - 103% and the standard deviation is 5.9%. The level of acrylamide in some foodstuff is surveyed.

关 键 词：丙烯酰胺 基质固相分散 气相色谱-质谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]