煎炸大豆油和云南牛干巴的品质变化与丙烯酰胺生成的关系及HPLC测定方法的建立

Relationship Between Quality of Fried Soybean Oil and Yunnan's Dry Beef and Content of Acrylamide and Establishment of HPLC Method for Determination of Acrylamide

目的:探讨油炸云南牛干巴中丙烯酰胺含量与煎炸大豆油品质以及与牛干巴品质的动态关系,探索出一种适合检测油炸肉类食品中丙烯酰胺含量的高效液相色谱法。方法:用C18小柱结合活性炭小柱处理云南牛干巴样品,以甲醇为溶剂、甲醇和水(10:90)为流动相,流速为0.6m L/min,紫外检测波长为198nm的液相色谱条件下检测云南牛干巴中丙烯酰胺含量。结果:云南牛干巴中丙烯酰胺含量与煎炸大豆油的酸价相关性最大(相关系数为0.971),与羰基价的相关性次之(相关系数为0.949),与过氧化值的相关性最小(相关系数为0.928);牛干巴中丙烯酰胺含量与牛干巴的a*相关性最大(相关系数为0.952),与褐变度的相关性次之(相关系数为0.941),而与TBARS值的相关性最小(相关系数为0.929);C18小柱结合活性炭小柱处理样品可以使样品中的丙烯酰胺与杂质在保留时间(5.2min)完全分离,该方法的RSD为1.556%、平均回收率为96.61%、检出限为14.7μg/kg。结论:建立了一种适合检测油炸肉类食品中丙烯酰胺含量的快速、准确、高效的方法。

[Objective] To investigate the dynamic effect of soybean oil and the quality of Yunnan＇s dry beef on the acrylamide in fried Yunnan＇s dry beef and find an approach to determine acrylamide in fried Yunnan＇s dry beef by High Performance Liquid Chromatography （HPLC） . [Method] The sample was extracted with C18 column combined with activated carbon column. The acrylamide in the samples were extracted by methanol and with methanol/water （ 10 ： 90, V/V ） as mobile phase at the flow rate of 0. 6mL/min and the wavelength of 198nm. [,Result] The correlation coefficients between acid value, carbonyl value and peroxide value of soybean oil with acrylamide in the samples were 0. 971, 0. 949 and 0. 928 respectively. The correlation coefficients between a＊ , BD （ browning degree） and thiobarbituric acid-reactive substances （TBARS） of Yunnan＇s dry beef with acrylamide in the samples were 0. 952, 0. 941 and 0. 929 respectively. The re- tention time and the relative standard deviation （RSD） were 5.2 min and 1. 556% , respectively. The average recovery rate and the limit of detection （LOD） were 96. 61% and 14. 7μg/kg respectively. [Conclusion] An approach to determine acrylamide in fried Yunnan＇s dry beef by High Performance Liquid Chromatography （HPLC） was developed, which proved to be fast, precise and efficient.