| 高效液相色谱法测定油炸南瓜饼中的丙烯酰胺 |
| |
| 引用本文： | 刘小玲,曾育才.高效液相色谱法测定油炸南瓜饼中的丙烯酰胺[J].光谱实验室,2011,28(4):2085-2089. |
| |
| 作者姓名： | 刘小玲 曾育才 |
| |
| 作者单位： | 嘉应学院化学与环境学院 广东省梅州市梅松路100号514015 |
| |
| 摘 要： | 建立了一种利用高效液相色谱法测定油炸南瓜饼中丙烯酰胺含量的方法。样品经正己烷脱脂后用水作提取剂,提取液经高速离心处理后,上层清液用自制中性氧化铝小柱净化,高效液相色谱法测定,色谱条件：流动相为水;流速0.6mL/min;进样量5μL;保留时间6.6min;检测波长199.1nm;柱温30℃。方法的检出限为0.001μg/mL,回收率在87.50%—94.11%之间,相对标准偏差低于5%（n=6）。
|
| 关 键 词： | 丙烯酰胺 油炸南瓜饼 高效液相色谱 |
Determination of Acrylamide in Fried Pumpkin Cakes by High Performance Liquid Chromatography |
| |
| LIU Xiao-Ling,ZENG Yu-Cai.Determination of Acrylamide in Fried Pumpkin Cakes by High Performance Liquid Chromatography[J].Chinese Journal of Spectroscopy Laboratory,2011,28(4):2085-2089. |
| |
| Authors: | LIU Xiao-Ling ZENG Yu-Cai |
| |
| Institution: | LIU Xiao-Ling ZENG Yu-Cai(College of Chemistry and Environment,Jiaying University,Meizhou,Guangdong 514015,P.R.China) |
| |
| Abstract: | A method for the determination of the content of acrylamide in fried pumpkin cakes was established by high performance liquid chromatography（HPLC）.The samples were defatted with n-hexane and extracted with water.The extracting solution was centrifuged by speedcentrifuge,then the upper solution was cleaned up by an aluminium oxide neutral solid phase extraction cartridge,then the product was analyzed by HPLC.The analytical conditions were as follows：mobile phase of water,flow rate of 0.6mL/min,injection volume of 5μL,retention time of 6.6min,wavelength of 199.1nm and column temperature of 30℃.The limit of detection of this method was 0.001 μg/mL,and the recoveries were in the range of 87.50%—94.11% with relative standard deviation less than 5%（n=6）. |
| |
| Keywords: | Acrylamide Fried Pumpkin Cakes HPLC |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
