气相色谱三重四级杆质谱法测定特色油炸食品中的丙烯酰胺  

Determination of acrylamide in characteristic fried foods by gas chromatography triple quadrupole mass spectrometry

作　　者：叶建超 李伟营 吴平谷 纪律[1] 李启[1] YE Jian-chao;LI Wei-ying;WU Ping-gu;JI Lv;LI Qi(Physical and Chemical Laboratory,Lishui Municipal Center for Disease Control and Prevention,Lishui,Zhejiang 323000,China)

机构地区：[1]丽水市疾病预防控制中心理化检验,浙江323000

出　　处：《中国卫生检验杂志》2022年第21期2586-2589,共4页Chinese Journal of Health Laboratory Technology

摘　　要：目的建立气相色谱三重四级杆质谱法测定食品中的丙烯酰胺含量,并对丽水市特色油炸食品泡精肉、葱花肉、烧饼、红薯片中丙烯酰胺含量进行调查和分析。方法试样中丙烯酰胺用10%的无水乙醇提取,溴化衍生,经SCP反向萃取柱净化后,进行气相色谱三重四级杆质谱法测定,内标法定量。结果样品中丙烯酰胺加标3.0μg/kg、30.0μg/kg、200.0μg/kg、600.0μg/kg时,平均回收率分别为103.7%、101.8%、101.1%、101.0%,相对标准偏差分别为1.8%、1.5%、1.4%、0.7%(n=6)。方法定量限为3.0μg/kg,检出限为1.0μg/kg,采用本方法对市售的25份丽水特色油炸食品进行测定,丙烯酰胺含量为5.6μg/kg~1321.3μg/kg,检出率为100%。结论本方法测定油炸食品中的丙烯酰胺快速准确,灵敏度高,净化效果好。通过调查发现本市特色油炸食品中均含有丙烯酰胺,其中红薯片中丙烯酰胺含量远远高于其他3种食品。Objective A method was established for the determination of acrylamide in food by gas chromatography triple quadrupole mass spectrometry,which was used to investigate and analyze the content of acrylamide in Lishui’s characteristic fried foods such as soaked meat,chopped scallion meat,sesame seed cakes and sweet potato chips.Methods Acrylamide in the sample was extracted with 10%absolute ethanol,followed by brominated derivatization and purification by an SCP back extraction column.Then the samples were determined by gas chromatography triple quadrupole mass spectrometry and quantified by internal standard method.Results The average recoveries were 103.7%,101.8%,101.1%,101.0%,and the relative standard deviation was 1.8%,1.5%,1.4%,0.7%,when acrylamide was spiked with 3.0μg/kg,30.0μg/kg,200.0μg/kg,600.0μg/kg(n=6).The limit of quantification was 3.0μg/kg and the limit of detection was 1.0μg/kg.This method was used to determine 25 characteristic fried foods from Lishui markets.The acrylamide content ranges from5.6μg/kg to 1321.3μg/kg.The detection rate is 100%.Conclusion This determination method of acrylamide in fried foods is fast,accurate,sensitive,and effective.The investigation shows that the characteristic fried foods in Lishui contain acrylamide,while the content of acrylamide in sweet potato chips is much higher than the other three foods.

关 键 词：气相色谱三重四级杆质谱法 丙烯酰胺 特色油炸食品 测定 调查 

分 类 号：O657[理学—分析化学]