SPE-HPLC-ESI-MS-MS测定常见焙烤及油炸食品中丙烯酰胺的含量

Detection of Acrylamide in Baked and Fried Foods by HPLC-ESI-MS-MS with SPE Column Cleanup

目的：建立一种焙烤和油炸食品中丙烯酰胺的固相萃取-高效液相色谱-电喷雾离子化串联质谱检测方法。方法：样品用水提取,Cleanert SLE固相萃取柱净化,高效液相色谱-电喷雾离子化串联质谱测定,内标法定量。结果：在0.01-3.00 mg/L范围内,线性相关系数大于0.998,方法的检出限为1.0μg/kg。在3个添加量（10、100、1 000μg/kg）的平均回收率为96.8%,相对标准偏差为2.7%。结论：该方法简便、准确、稳定,已实际应用于测定焙烤和油炸食品中丙烯酰胺的含量。

Purpose： To develop a method for the determination of acrylamide in baked and fried foods using high performance liquid chromatography-electrospray ionization-mass spectrometry（HPLC-ESI-MS-MS） with solid phase extraction（SPE） column cleanup. Methods： Acrylamide was extracted from samples with water and the extract was cleaned up by Cleanert SLE-SPE column. The analyte was quantified by an internal standard method. Results： The proposed calibration curve was linear in the range of 0.01–3.00 mg/L with a correlation coefficient greater than 0.998. The limit of detection（LOD） was 1.0 μg/kg. The average recovery at three spiked levels（10, 100 and 1 000 μg/kg） was 96.8% with RSD smaller than 2.7%. Conclusion： The developed method was applied successfully todetermine acrylamide in baked and fried foods samples with the advantages of simplicity, high accuracy and good stability.