基于二阶变换的高效液相色谱法测定食品中丙烯酰胺  

Determination of Acrylamide in Foods by HPLC Based on 2-Order Transformation

作　　者：徐立恒[1] 王笑[1] 叶艳芬[1] 

机构地区：[1]中国计量学院质量与安全工程学院,杭州310018

出　　处：《中国粮油学报》2014年第6期108-111,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家质检总局质检公益性行业科研专项(201210016)

摘　　要：针对方便面等面粉类食品中丙烯酰胺的测定，建立了基于二阶变换的高效液相色谱测定方法。该方法将二阶变换处理技术应用于HPLC的数据分析和处理，可以使食品样品HPLC图中丙烯酰胺色谱峰得到显著的锐化，大大提高定量分析的准确度和灵敏度。该方法测定丙烯酰胺的线性范围宽泛，定量检测限（LOQ）〈10μg／L，加标回收率为88．3％-91．0％，明显优于不经二阶变换处理的HPLC法。采用该方法对市售方便面样品进行测定，发现丙烯酰胺含量在10～300μg/kg范围内，其含量小于薄脆饼干等常见的面粉类食品。To aim to the determination of the acrylamide content in foods, a determination method based on 2nd - derivative HPLC chromatogram was established in this paper. It was found that in the 2nd - derivative HPLC chro- matogram of food, the peak of acrylamide was sharp and separated with neighboring peaks. The limit of quantification （LOQ） of the 2 - order transformation - HPLC method for acrylamide was 〈 10 μg/L, the standard addition recover- ies was in a range of 88.3% -91.0%, the accuracy and sensitivity were superior to that of HPLC method. The instant noodle samples purchased from market were determined by this method, and the acrylamide contents in instant noodles were about 10 - 300 μg/kg, lower than crackers and bread crisp.

关 键 词：二阶变换 HPLC 信号处理 食品 丙烯酰胺 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.7[轻工技术与工程—食品科学与工程]