色谱

色谱

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气相色谱-质谱法测定油炸淀粉类食品中的丙烯酰胺

仲维科1,陈冬东1,雍炜1,刘志明2,邱月明1,唐英章1   

  1. 1. China Import and Export Commodity Inspection Technology Institute, Beijing 100025, China;2. Department of Chemistry, Beijing Normal University, Beijing 100875, China
  • 收稿日期:2004-05-24 修回日期:1900-01-01 出版日期:2005-05-30 发布日期:1988-09-25
  • 通讯作者: 仲维科
  • 基金资助:

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

ZHONG Weike1, CHEN Dongdong1, YONG Wei1, LIU Zhiming2, QIU Yueming1, TANG Yingzhang1   

  1. 1. China Import and Export Commodity Inspection Technology Institute, Beijing 100025, China;2. Department of Chemistry, Beijing Normal University, Beijing 100875, China
  • Received:2004-05-24 Revised:1900-01-01 Online:2005-05-30 Published:1988-09-25

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摘要： 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。

关键词: 丙烯酰胺, 气相色谱-质谱法, 油炸淀粉类食品

Abstract: 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 μg/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 μg/kg acrylamide. It means that the content of acrylamide in French fries is 10000 times higher than the drinking water guideline of World Health Organization for acrylamide.

Key words: acrylamide, fried starchy foods , gas chromatography-mass spectrometry