流动注射化学发光法测定油炸食品中的丙烯酰胺  

Determination of Acrylamide in Fried Foods by Flow Injection-Chemiluminescence Method

作　　者：高向阳[1,2] 赵琛[2] 游新侠[1] 王莹莹[1] 

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064 [2]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2013年第22期239-242,共4页Food Science

基　　金：河南省重点学科建设基金资助项目(10466-X-082301)

摘　　要：为建立一种分析油炸食品中痕量丙烯酰胺的灵敏准确、快速简便、成本低廉的新型流动注射化学发光分析方法，样品中的丙烯酰胺经提取后，利用其对鲁米诺一过氧化氢化学发光体系的增强作用进行测定，并对测定体系的条件进行优化和讨论。结果表明：该法测定丙烯酰胺的线性范围为1．0×10^-6～1．0×10^-3mol／L，相关系数r=0．9993，方法检出限为3．95×10^-8mol／L，加标回收率为91％～107％，样品测定的相对标准偏差（RSD）为1-3％m=9）。该法简便快捷、成本低廉、实用性强，用于测守油炸食品中的丙烯酰胳，结果今人满煮。A new sensitive accurate and cost-effective method established for the determnation of trace acrylamide in fried foods by using flow injection The proposed method was based on enhanced detec- tion of the luminal/hydrogen peroxide system in the presence of the acrylamide extracted from samples. Instrumental parameters and the reaction system were optimized. The linear range of this method was 1.0 - 106-1.0 X 10-3 mol/L with a correlation coefficient of 0.9993, and the detection limit was 3.95 X 10^-8 mol/L. The recovery rate was 91%-107%, with RSD （n = 9） of 1.3%. Satisfactory results were obtained in its practical application.

关 键 词：流动注射化学发光 油炸食品 丙烯酰胺 

分 类 号：O657-39[理学—分析化学]