高效液相色谱法测定油炸马铃薯片中丙烯酰胺的含量

Determination of Acrylamide in Fried Potato Chips by High Performance Liquid Chromatography

本研究建立了一种针对性的利用高效液相色谱仪分析测定油炸马铃薯片中丙烯酰胺含量的方法。采用0.1%的甲酸水溶液作提取剂,经高速离心、冷冻、过固相萃取小柱后得以纯化,最后采用Agilent1100series高效液相色谱仪进行测定。该方法的色谱条件为流动相:水-乙腈-0.1%乙酸水溶液(98.9:1:0.1,V/V/V);流速为0.2ml/min;进样量为20μl;保留时间为8.4min;检测波长为202nm;柱温为26℃。该方法的检出限低于10ng/g,回收率大于70%,相对标准偏差小于20%。

The objecive of this study is to develop a method of determination for acrylamide in fried potato chips by high performance liquid chromatography （HPLC）. The acrylamide in potato chips was extracted by 0.1% formic acid in water and cleaned up by centrifugation, freezing and solid phase extraction, then analyzed by HPLC. The analysis conditions are as follows water acetonitrile-0.1% acetic liquor （98,9：1：0.1, V/V/V） as mobile phase, flow rate 0.2 ml/min, injection volumn 20 μl ,retention time 8.4 min, wavelength 202 nm and column oven temperature 26℃, The limit of detection of this method is below 10 ng/g, the recovery is higher than 70%, and the relative standard deviation is below 20%.