化学电离GC/MS法快速测定食品中丙烯酰胺含量

Determination of Acrylamide in cooked foods Using CI Mode GC/MS

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.