SPME/GC法测定油炸淀粉类食品中的丙烯酰胺

Determination of acrylamide in fried starchy foods by SPME/GC

自制了十六醇/聚己二酸乙二醇酯(CA/PGA)固相微萃取探头,建立了油炸淀粉类食品中丙稀酰胺的SPME/GC测定方法。利用该方法测定了油炸方便面和油条中的丙烯酰胺。结果显示,SPME/GC法在2.5μg/kg^1500μg/kg范围内有很好的线性,检测限为2.5μg/kg,回收率为91.2%~98.8%,RSD为2.7%(n=6)。该法比传统的LLE溴衍生化/GC法灵敏度高,重现性好,操作简便。

A novel SPME/GC method was developed for the determination of acrylamide in fried starchy foods by the fiber coated with eetyl alcohol and polyethylene glycol adipate （CA/PGA）. The results of the experiment showed that the linearity for aeryl amide was 2.5p, g/kg - 1500p, g/kg ,the limit of detection was 2.5 μg/kg, the relative standard deviation was 2.7% （n = 6 ） and the recoveries were 91.2% - 98.8%. Compared with the conventional method, LLE/derivative through bromination/GC method, the proposed SPME/GC method was sensitive, well repeatability and convenient operation.