中式菜肴红烧肉烹饪过程中丙烯酰胺含量变化的动态监测  

Dynamic Monitoring of the Changes in Acrylamide Content in Chinese Braised Pork in Brown Sauce during Cooking

作　　者：刘玲玲[1] 申明月[1] 聂少平[1] 贾寒冰[1] 蒋玉洁[1] 刘倩[1] 王玉婷[1] 谢明勇[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2015年第22期147-151,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2014BAD04B03);国家重点基础研究发展计划(973计划)项目(2012CB720805);教育部"新世纪优秀人才支持计划"项目(NCET-12-0749)

摘　　要：研究动态监测中式菜肴红烧肉烹饪过程中丙烯酰胺含量的变化情况。样品经水提取、液液萃取脱脂和固相萃取柱净化处理后,采用高效液相色谱-串联四极杆质谱方法,以内标法定量,在多重反应监测模式测定目标化合物。方法的线性范围为10~1 000 ng/m L,线性相关系数为0.999 9。方法的定性检出限和定量限分别为0.1μg/kg和1μg/kg,回收率为91.4%~105.8%,相对标准偏差小于8%。采用该方法测得红烧肉在烹饪过程中丙烯酰胺含量呈倒V形走势,在加入糖、酱油等调味料后丙烯酰胺的平均含量达到顶点值42.4μg/kg。The dynamic changes in acrylamide content in Chinese braised pork in brown sauce during cooking were monitored.The sample was extracted with water,defatted by liquid-liquid extraction,and cleaned-up by solid phase extraction column.The target compounds were determined by high performance liquid chormatography-tandem quadrupole mass spectrometry（HPLC-MS-MS） with multiple reaction monitoring mode（MRM）,and quantified by an internal standard method.The linear range was 10-1 000 ng/mL with a linear correlation coefficient of 0.999 9.The limit of detection（LOD）and limit of quantification（LOQ） were 0.1 and 1 μg/kg,respectively.The recoveries were 91.4%-105.8%with relative standard deviation（RSD） of less than 8%.The acrylamide levels in Chinese braised pork in brown sauce were found to follow an inverted V-shaped trend.The average content of acrylamide reached its peak（42.4 μg/kg） after addition of sugar,soy sauce and other seasonings.

关 键 词：红烧肉 动态监测 丙烯酰胺 高效液相色谱-串联四极杆质谱 

分 类 号：TS201.6[轻工技术与工程—食品科学]