HPLC同时测定烤肉中的丙烯酰胺和杂环胺  

Simultaneous Determination of Acrylamide and Heterocyclic Amines in Roast Meat by HPLC

作　　者：欧阳运富[1] 唐宏兵[1] 吴英[1] 赵立凡[1] 李贵英[1] 

机构地区：[1]常州市疾病预防控制中心

出　　处：《光谱实验室》2011年第5期2399-2402,共4页Chinese Journal of Spectroscopy Laboratory

基　　金：常州市自然科学基金资助(CS2008209)

摘　　要：建立了高效液相色谱法同时测定烤肉中丙烯酰胺和杂环胺的新方法。选择适宜的样品前处理方法提取和净化样品,经TSK-gel ODS-80TM柱分离并以配备二极管阵列和紫外检测器的HPLC对丙烯酰胺和杂环胺进行测定。结果表明,该方法的线性范围为0.02—32.0μg/mL,检出限为0.2—0.4ng/g;回收率为67.3%—95.8%,相对标准偏差为1.62%—5.33%。该方法简便、快速,准确度高,易推广应用。A novel method for the simultaneous determination of acrylamide（AA） and heterocyclic amines（HHAs） in roast meat was established by high performance liquid chromatography（HPLC）.After the sample was extracted and purified by the suitable pretreatment method,AA and HAAS were separated by TSK-gel ODS-80TM column and determined by HPLC system with diode array detector（DAD） and ultraviolet detector.The linear range was between 0.02—32.0μg/mL,and the detection limit was 0.2—0.4ng/g,and the recoveries were in the range of 67.3%—95.8%,while RSD was from 1.62%—5.33%.The method is simple and rapid with a good accuracy,which can be easily popularized to application.

关 键 词：高效液相色谱法 烧烤食品 丙烯酰胺 杂环胺 

分 类 号：O657.72[理学—分析化学]