基于QuEChERS-高效液相色谱法测定油炸食品中丙烯酰胺含量

Determination of acrylamide in fried foods by high performance liquid chromatography based on QuEChERS

目的:简化油炸食品中丙烯酰胺含量检测的前处理过程及对昂贵检测仪器的依赖。方法:使用C_(18)和Z-Sep^(+)作为净化材料,甲醇作为提取溶剂,采用C_(18)色谱柱进行分离,以甲醇—水为流动相进行等度洗脱,于197 nm下进行检测。结果:试验方法的丙烯酰胺含量在0.1~2.0 mg/L范围内具有良好的线性关系(R^(2)>0.999),检出限为0.007 mg/kg,对质控样品进行6次平行测定,相对标准偏差为0.66%,对丙烯酰胺进行0.2,0.5,1.0 mg/L 3个水平的加标试验,回收率为91.5%~94.4%,RSD为0.62%~1.88%,日内精密度为1.00%,日间精密度为0.14%。结论:该方法前处理操作简单,对仪器要求低,可以满足传统油炸小吃中丙烯酰胺含量的分析。

Objective:This study aimed to popularize the detection capability of acrylamide in fried foods and optimize the pre-treatment process and the reliance on expensive instruments.Methods:The acrylamide in fried foods were extracted by methanol as extraction solvent and used C_(18)and Z-Sep^(+)as clean up materials.Then separated it with C_(18)liquid chromatography column by using water as mobile phase for isocratic elution and detected at wavelength 197 nm.Results:This method showed a good linearity(R^(2)>0.999)of acrylamide in the range of 0.1~2.0 mg/L and the limits of detection was 0.007 mg/kg.Six parallel replicate determinations of the quality control material showed the relative standard deviation(RSD)was 0.66%.The recoveries obtained at three concentration levels 0.2,0.5,and 1.0 mg/L were between 91.5%~94.4%and RSDs ranged from 0.62%to 1.88%.The intra-day precision was 1.00%and the inter-day precision was 0.14%.Conclusion:Compared with traditional methods,this method had both simple operation steps for pretreatment and low cost requirement of instruments,which could meet the daily screening and monitoring work for acrylamide detection in fried foods.The established method was successfully applied to the analysis of acrylamide content in some traditional fried snacks.