基于QuEChERS-HPLC法检测油炸食品中丙烯酰胺的含量

doi:10.3724/SP.J.1095.2014.30336

摘要/Abstract

摘要： 建立了基于QuEChERS(quick，easy，cheap，effective，rugged and safe)-HPLC测定油炸食品中丙烯酰胺含量的方法。该方法的优势在于：改进的QuEChERS前处理方法中没有引入有机溶剂而直接采用纯水消除样品基底的影响。研究中，使用纯水超声提取丙烯酰胺，丙基乙二胺(PSA)吸附剂分散净化提取液，乙腈和水(体积比1∶99)作为流动相，水系C18色谱柱分离，208 nm紫外波长条件下检测丙烯酰胺的含量。结果表明，丙烯酰胺在0.020~0.800 μg/g浓度范围内与出峰面积呈线性关系，相关系数r=0.9994；检测限为0.005 μg/g；加标回收率为83.96%~89.43%，相对标准偏差(RSD)为2.13%~5.87%。该方法具有操作简单、快速、可靠和灵敏度高等特点，成功应用于方便面等油炸食品中丙烯酰胺含量的测定。

关键词: 丙烯酰胺, QuEChERS-HPLC, 丙基乙二胺吸附剂, 油炸食品

Abstract: A simple and rapid method based on QuEChERS(quick， easy, cheap, effective, rugged and safe)-HPLC technology for the determination of acrylamide(AAM) in fried food was developed. The advantage of this method lies in that the pure water is used directly to eliminate the interference of sample base without introducing organic solvents in the modified QuEChERS method. With this method, AAM in samples was extracted with pure water using ultrasonic bath and cleaned up by primary secondary diamine(PSA). To determine the content of AAM, a C18 column with water-acetonitrile(V/V=1∶99) as eluent and a UV detector adjusted at 208 nm were employed in HPLC. Under the optimal experiment conditions, there is a good linear relationship(r=0.9994) in the concentration range of 0.020~0.800 μg/g and the detection limit of AAM is 0.005 μg/g. The recoveries of AAM in samples are in the range of 83.96%~89.43%, with relative standard deviations(RSD) of 2.13%~5.87%. The developed method is proved to be simple, reliable and sensitive for fast determination of AAM in fried food such as instant noodles.

Key words: acrylamide, QuEChERS-HPLC, primary secondary diamine adsorbent, fried food

中图分类号:

O655

刘燕伟, 陈奇丹, 马彤梅. 基于QuEChERS-HPLC法检测油炸食品中丙烯酰胺的含量[J]. 应用化学, DOI: 10.3724/SP.J.1095.2014.30336.

LIU Yanwei1, CHEN Qidan2, MA Tongmei1*. Determination of Acrylamide in Fried Foods Based on QuEChERS-HPLC Method[J]. Chinese Journal of Applied Chemistry, DOI: 10.3724/SP.J.1095.2014.30336.

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