固相萃取高效液相色谱法测定油炸食品中丙烯酰胺  

Determination of acrylamcide in fried food by solid phase extraction with high performance liquid chromatography

作　　者：何爱桃[1] 杨胜园[1] 薛金花[1] 将联军[1] 陈云生[1] 

机构地区：[1]南华大学公共卫生学院,湖南衡阳421001

出　　处：《中国卫生检验杂志》2008年第12期2453-2454,共2页Chinese Journal of Health Laboratory Technology

基　　金：衡阳市2007年社会发展科技支撑计划项目(2007KS02)

摘　　要：目的：建立固相萃取高效液相色谱法测定油炸食品中丙烯酰胺的新方法。方法：用水提取食品中的丙烯酰胺,采用固相萃取小柱对样品液进行纯化,用高效液相色谱法测定其含量。结果：方法检出限为4.8 ng/g,加标回收率在88.7%～101.0%之间,RSD分别为3.3%（低浓度）,3.2%（中浓度）和4.2%（高浓度）。结论：该方法操作简单、干扰少,准确可靠,用于实际样品中丙烯酰胺的检测,结果满意。Objective：To develop a new method for the determination of acrylamide in food with solid phase extraction-high performance liquid chromatography（SPE-HPLC）.Methods：The acrylamide in food was extracted with water,purified with solid phase extraction,and then detected with high performance liquid chromatography.Results：The detection limit of the method was 4.8 ng/g with a RSD of 3.2%~4.2% and the recoveries of 88.7%～101.0%.Conclusion：The proposed assay is suitable for food sample determination with the advantages of simplicity and high sensitiviey and good selectivity.

关 键 词：丙烯酰胺 食品 高效液相色谱法 固相萃取 

分 类 号：O657.72[理学—分析化学]