摘要
目的:建立了采用化学电离源气质联用法(CI-GC/MS)检测烘烤食品中丙烯酰胺含量的方法。方法:样品中的丙烯酰胺以甲醇为提取溶剂,经超声、离心、净化处理后,用乙腈作化学源进行CI-GC/MS分析。结果:按样品丙烯酰胺含量大小分别在高含量0.6 mg/L~6 mg/L和低含量0~0.6 mg/L范围内呈良好的线性关系,方法的平均回收率为87%~112%,CI-GC/MS方法的检出限为5.0μg/kg,相对标准偏差为小于5%。结论:该方法快速、准确、灵敏且抗干扰性强,适用于食品中丙烯酰胺的测定。
Objective:We have developed a new method for the determination of acrylamide(AA) in fried and baked foods by CI mode gas chromatography-mass spectrometry(CI-GC/MS).Methods: The samples were extracted with methanol.After sonication,the samples were centrifuged for approx.8 min at 4500 rpm.and then cleaned up by active carbon and achieved by using CI-GC/MS.Results: The linear ranges were from 0 to 6.0 mg/L with the correlation coefficients(r) above 0.999.The average recoveries were 87%~112%,and the relative standard deviation was less than 5%.The limits of detection(LOD) of the method was 5.0 μg/kg.Conclusion: The method is proved to be simple,rapid,accurate and sensitive to the analysis of acrylamide in cooked foods.
出处
《中国卫生检验杂志》
CAS
2010年第12期3210-3211,共2页
Chinese Journal of Health Laboratory Technology