气相色谱-质谱法测定油炸淀粉类食品中的丙烯酰胺

 建立了油炸淀粉类食品中丙烯酰胺的溴衍生化气相色谱-质谱(GC-MS)测定方法。样品经水提取、高速离心、石墨化 炭黑柱净化、溴衍生化后,以GC-MS选择离子进行定性,同位素稀释技术定量。该方法的检出限为5 μg/kg,回收率为90％ ～105％,相对标准偏差为6.3％。利用该方法对市场上某些油炸淀粉类食品进行了初步测定,发现薯片和炸薯条中含有27 8~4518 μg/kg的丙烯酰胺。

Determination of Acrylamide in Fried Starchy Foods by Gas Chromatography-Mass Spectrometry

A method was developed for the determination of acrylamide in fried starchy foods using isotope dilution gas chromatograpy-selected mass spectrometry (GC-MS). The acrylamide was extracted from samples by water, then centrifuged and cleaned up by a column of graphitized carbon black. Acrylamide was derivatized through bromination at low pH and low temperature and determined by GC-MS. With the aid of the 13C-substituted acrylamide internal standard, the mass spectrum in GC-MS was interpreted, and the content of acrylamide was measured. The limit of quantitative detection (S/N > 10) was 5 microg/kg and the recovery was in the range of 90%-105% and relative standard deviation is 6.3%. The levels of acrylamide in some fried foodstuffs such as French fries was surveyed using the method. French fries were found to contain 278-4518 microg/kg acrylamide. It means that the content of acrylamide in French fries is 10,000 times higher than the drinking water guideline of World Health Organization for acrylamide.