QuEChERS-超高效液相色谱-串联质谱法快速测定油炸食品中的丙烯酰胺

Rapid determination of acrylamide in fried foods by QuEChERS-UPLC-MS/MS

目的建立用QuEChERS前处理,超高效液相色谱-串联质谱法测定油炸食品中的丙烯酰胺的方法。方法采用分散型固相萃取(dispersive-SPE)净化法,样品经乙腈振荡提取后加入无水硫酸镁和N-丙基乙二胺(PSA)吸附剂粉末进行净化,离心后取上清液,通过液质联用仪进行检测。结果丙烯酰胺的浓度为1μg/kg^1 000μg/kg时,线性关系良好(r=0.999),该方法的检出限为5μg/kg,加标回收率为60.2%~108.3%,相对标准偏差为1.6%~16.8%,实际测得油炸食品中丙烯酰胺的含量为291μg/kg^1 428μg/kg。结论该方法样品前处理简单快速、成本低、灵敏度高、重现性好,能够满足油炸食品中丙烯酰胺实际检测工作的需要。

Objective To establish a simple and rapid method with QuEChERS - ultra for pertreatment and liquid chromatography- mass spectrum for the determination of acrylamide in fried foods. Methods By dispersion type solid phase extraction （dispersive -SPE） purification method, the samples, after acetonitrile vibration extraction, were added anhydrous magnesium sulfate and N- propyl ethylenediamine（PSA） adsorbent powder for purification. And after centrifugation, the superuatant was detected directly by the liquid chromatography - mass spectrometry detector. Results There was a good linear relationship （ r = 0.999 ） in the concentration range of 1 μg/kg - 1 000 μg/kg, the detection limit Was 5 μg/kg, the recovery rate was 60.2% - 108.3% , and RSD was 1.6% - 16.8%. The content of acrylamide in five kinds of fried foods were among 291 μg/kg - 1 428 μg/kg. Conclusion Besides the low cost, this method was simple, sensitive and effective, and suitable for the determi- nation of Acrylamide in fried foods.