高温烘烤食品中丙烯酰胺的超高效液相色谱-质谱联用测定法  

Determination of acrylamide in baked food by ultraperformance liquid chromatography-tandem mass spectrometry

作　　者：曹杰[1] 王强[2] 宋寅生[1] 张春玲[1] 蒲彦利[1] 徐虹[1] CAO Jie;WANG Qiang;SONG Yin-sheng;ZHANG Chun-ling;PU Yan-li;XU Hong(Clinical Laboratory,Zhenjiang Center for Disease Control and Prevention,Zhenjiang Jiangsu,212000,China;Medical College,Jiangsu University,Zhenjiang Jiangsu,212000,China)

机构地区：[1]镇江市疾病预防控制中心检验科,江苏镇江212000 [2]江苏大学医学院,江苏镇江212000

出　　处：《职业与健康》2022年第4期465-469,共5页Occupation and Health

基　　金：2020年度镇江市科技创新资金(重点研发计划-社会发展)项目(SH2020039)。

摘　　要：目的 建立超高效液相色谱-串联质谱(ultra-performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)分析方法,检测高温烘烤食品中的丙烯酰胺,为食品安全风险监测提供技术支持。方法 样品经水提取,采用Atlantis d C18柱(2.1 mm×150 mm,3μm)分离,以甲醇-0.1%甲酸水溶液为流动相,采用电喷雾正离子源和多反应监测模式检测,内标法定量。结果 丙烯酰胺的线性浓度范围为2.0~200.0 ng/mL,线性相关系数r>0.999,方法检出限为0.5μg/kg,低、中、高3种浓度水平的平均回收率为94.1%~95.4%,相对标准偏差为1.6%~2.9%。结论 该方法灵敏、准确、稳定,适用于高温烘烤食品中丙烯酰胺的测定。Objective To establish an ultra-performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS) method for the determination of acrylamide in baked food,provide technical support for food safety risk monitoring.Methods Samples were extracted by water and separated by Atlantis d C18column(2.1 mm×150 mm,3 μm),with methanol-0.1% formic acid as mobile phase,detected by electrospray positive ion source and multi reaction monitoring mode,and quantitated by internal standard method.Results The linear concentration range of acrylamide was 2.0-200.0 ng/mL,the linear correlation coefficient was r>0.999,and the limit of detection was 0.5 μg/kg.The average recovery of low,medium and high concentration levels was 94.1%-95.4%,and the relative standard deviation was 1.6%-2.9%.Conclusion The method is sensitive,accurate and stable,which is suitable for the determination of acrylamide in baked food.

关 键 词：食品安全风险监测 丙烯酰胺 超高效液相色谱-质谱联用法 高温烘烤食品 

分 类 号：R115[医药卫生—公共卫生与预防医学]