摘要
研究了食品中丙烯酰胺含量的气相色谱分析方法。薯片经提取、溴化、蒸发后进行气相色谱分析。采用Elite-Wax毛细管柱分离样品,电子俘获检测器测定丙烯酰胺的含量。方法的线性范围为0～2000μg/kg;最小检测浓度为3μg/kg;相对标准偏差为3.97%～7.48%;样品加标回收率为69.9%。结果表明:该方法具有稳定性好、灵敏度高等优点。
A method for the determination of acrylamide in food by gas chromatography was studied,The method consisted of extraction, bromization, evaporation and GC analysis. The GC analysis was carried out by using Elite-Wax capillary column and electron capture detector. The linear range was 0～2000μg/kg and the limit of detection was 3μg/kg, The relative standard deviation was 3.97%～7.48% and the recovery rate was 69.9%. The method has good stability and sensibility.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期194-196,共3页
Food Science
关键词
气相色谱法
丙烯酰胺
薯片
gas chromatography
acrylamide
potato crisp
