GC-μECD法快速测定新疆馕制品丙烯酰胺  

Rapid Determination of Acrylamide in Xinjiang Nang by Gas Chromatography with Electron Capture Detector

作　　者：陶永霞[1] 辛鹏飞[1] 郭焰[2] 白羽嘉[1] 冯作山[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]新疆轻工职业技术学院,乌鲁木齐830021

出　　处：《食品工业》2015年第10期277-280,共4页The Food Industry

基　　金：新疆维吾尔自治区自然科学基金项目(2013211B20)

摘　　要：以新疆特色传统食品馕为研究对象,建立馕制品丙烯酰胺的GC-μECD检测方法。样品经提取、净化、溴化和浓缩后进行气相色谱分析。试验采用电子俘获检测器测定丙烯酰胺的含量。结果表明,在0.2～1.0μg/m L质量浓度范围内,方法的线性关系良好,相关系数R2=0.998 8,检出限0.023μg/kg,平均回收率为75.81%±3.51%,精密度相对标准偏差（RSD）为2.987%,重复性相对标准偏差（RSD）为2.337%。该方法操作简便,灵敏度高,适用于馕制品中丙烯酰胺的测定。Taking Nang of Xinjiang characteristics traditional food as the subject of research, a determination method about content of acrylamide of Nang in Xinjiang was established with GC- μECD. The method consisted of extraction, purification, bromization, concentration and GC analysis. The GC analysis was carried out by using electron capture detector. The results showed that there was a good linear relationship （R2=0.998 8） in the range of 0.2～1.0 μg/mL, and the limit of detection （LOD） was 0.023 μg/kg. The recoveries of acrylamide in the Nang was 75.81%±3.51%, with the relative standard deviation of precision （RSD） was 2.987% and the relative standard deviation of repeatability （RSD） was 2.337%. The method is simple, accurate and sensitive for the determination of acrylamide in Xinjiang Nang products.

关 键 词：馕 丙烯酰胺 气相色谱法 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.7[轻工技术与工程—食品科学与工程]