| 气质联用法测定油炸型膨化食品中的丙烯酰胺 |
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| 引用本文： | 陈旭明,杨泽川,谢鸿. 气质联用法测定油炸型膨化食品中的丙烯酰胺[J]. 光谱实验室, 2013, 30(5): 2561-2564 |
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| 作者姓名： | 陈旭明 杨泽川 谢鸿 |
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| 作者单位： | 广东省质量监督食品检验站(潮州) 广东省潮州市凤新东路质监大院 521011 |
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| 基金项目： | 潮州市科技引导计划项目，广东省潮州市质监局科技计划项目 |
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| 摘 要： | 建立一种用气相色谱-质谱联用法检测油炸型膨化食品中丙烯酰胺含量的方法,通过水提取油炸型膨化食品中的丙烯酰胺、Carrez试剂除蛋白、正己烷抽提油脂,溴化衍生后生成2,3-二溴丙烯酰（2,3-DBPA）,气相色谱-质谱（GC-MS）特征离子定性,主要离子碎片（m/Z）：152、150、108、106,外标法定量.方法线性良好,线性范围为0.1-2μg/mL,相关系数达0.9986,检出限为0.02μg/mL,回收率为89.0％-93.4％,RSD值为2.42％-4.99％.该方法检出限低,回收率高,结果准确,适用于油炸型膨化食品中丙烯酰胺含量的测定.
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| 关 键 词： | 气相色谱-质谱法 丙烯酰胺 油炸型膨化食品 |
Determination of Acrylamide in Fried Puffed Food by Chromatography-Mass Spectrometry |
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| CHEN Xu-Ming , YANG Ze-Chuan , XIE Hong. Determination of Acrylamide in Fried Puffed Food by Chromatography-Mass Spectrometry[J]. Chinese Journal of Spectroscopy Laboratory, 2013, 30(5): 2561-2564 |
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| Authors: | CHEN Xu-Ming YANG Ze-Chuan XIE Hong |
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| Affiliation: | CHEN Xu-Ming YANG Ze-Chuan XIE Hong [Food Quantity Supervision and Inspection Station of Guangdong(Chaozhou) ,Chaozhou ,Guangdong 521011 ,P. R. China] |
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| Abstract: | A confirmatory method was presented for the determination of acrylamide in fried puffed food by Gas Chromatography-Mass Spectrometry （GC-MS）. The method was based on the extraction of acrylamide by water and then deproteinized by carrez solution and defatted by n-hexane. 2,3-DBPA was derived from the extracts through bromation,and determined by GC-MS. The major characteristic ionfragments （m/Z） were： 159,, 150,108,106. The method has good linearity and the linear range was from 0.1 to 2μg/mL,the limit of detection is 0.02μg/mL and the correlation was up to 0. 9986 . recycle rate was 89.0%--93.6% ,RSD was 2.42%--4.99%. The method was low limit of detection and reliable. It can be used to analyze acrylamide in fried puffed food with satisfactory results. |
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| Keywords: | Gas Chromatography-Mass Spectrometry Acrylamide Fried Puffed Food |
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