HPLC法测定曲奇饼干中丙烯酰胺的含量  

Determination of Acrylamide in Cookies by HPLC

作　　者：王志伟[1] 傅红[1] 杨琳[2] 赖冬花[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350002 [2]福建省海洋环境与渔业资源监测中心,福建福州350003

出　　处：《食品研究与开发》2012年第9期150-153,共4页Food Research and Development

摘　　要：确定了曲奇饼干中丙烯酰胺含量的高效液相检测方法。样品预处理采用脱脂,固液提取,离心破乳,液液萃取,旋蒸浓缩及氮气吹干,超纯水定容等步骤,经Kromasil ODS色谱柱(250 mm×4.6 mm,5μm)分离。HPLC检测用甲醇-水(5∶95,体积比)为流动相洗脱,VWD检测器检测波长210 nm。方法在0.2μg/mL～1.0μg/mL浓度范围内具有良好的线性关系(r=0.999 8),检出限为4.4 ng/mL,RSD为0.37%;定量限14.5 ng/mL,RSD为7.4%,加标回收率在81.6%～101.3%之间。本方法定量准确,操作简单,适用于曲奇饼干中丙烯酰胺的测定。Established a method of high performance liquid chromatography for determination of acrylamide in cookies. The sample was degreased, liquid-solid extracted, centrifuged, liquid-liquid extracted,concentrated, evaporated by nitrogen, and resolved by ultrapure water. Kromasil ODS column （250 mm x4.6 mm, 5 p,m）was used for detection with mabile phase of mixture of mehanoL and water （5：95,V：V）, detection wavelength of 210 nm. The calibration curve showed well linearity in the range of 0.2 Ixg/mL -1.0 p^g/mL with a correlation eoefficent 0.9998. The limit of detection （LOD） and limit of quantification （LOQ） were 4.4 ng/mL and 14.5 ng/mL with the RSD of 0.37 % and 7.4 %,respectively.The recovery of the method was between81.6 %-101.3 %. This method was accurate,reliable and suitable for determination of acrylamide in cookies.

关 键 词：曲奇饼干 丙烯酰胺 检测 高效液相色谱法 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.72[轻工技术与工程—食品科学与工程]