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