一种利用高效液相色谱测定油炸薯条中丙烯酰胺方法的研究

A Method for the Determination of Acrylamide in Fries by Using High Performance Liquid Chromatography

摘要:

通过对几种利用高效液相色谱分析测定油炸薯条中丙烯酰胺含量方法的筛选,确定了一种用超纯水提取,正己烷为萃取溶剂,经高速离心、固相萃取柱纯化,旋转蒸发、超纯水定容后采用Agilent 1 260series高效液相色谱仪进行测定的方法。该方法流动相∶水-甲醇(99.5∶0.5,V/V);流速为0.5 mL/min;进样量为10μL;检测波长为196 nm;柱温为26℃;保留时间为12.752 min。该方法的检出限低于0.9 ng/g,加标回收率大于85%,相对标准偏差小于0.9%,本方法操作简单,准确率高,适用于食品中丙烯酰胺的检测。

Abstract:

Through the screening of several methods for determination of acrylamide content in fried French fries by high performance liquid chromatography, an ultrapure water extraction methool was determined. N-hexane was used as extraction solvent. After high speed centrifugation and solid phase extraction column purification, rotation for evaporation, using ultrapure water to reach the constant volume, and measured using an Agilent 1 260 series high performance liquid chromatography. The mobile phase of the method: water-methanol（99.5∶0.5, V/V）, flow rate of 0.5 mL/min, injection volume of 10 μL, detection wavelength of 196 nm, column temperature of 26 ℃, retention time of 12.752 min. The detection limit of the method is less than 0.9 ng/g, the recovery of standard addition is more than 85%, and the relative standard deviation is less than 0.9%. The method is simple in operation and high in accuracy, and is suitable for detection of acrylamide in food.