色谱

色谱

• 研究简报 • 上一篇    下一篇

液相色谱-电喷雾质谱/质谱法测定高温烹制的淀粉类食品中的丙烯酰胺

赵榕1,邵兵1,赵婕1,吴永宁2,吴国华1,薛颖1   

  1. 1. Beijing Center for Disease Prevention and Control, Beijing 100013, China; 2. National of Institute of Nutrition and Food Safety, China Center for Disease Prevention and Control, Beijing 100025, 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: 邵兵
  • 基金资助:

Determination of Acrylamide in Heated Starchy Food by Liquid Chromatography-Electrospray Ionization

ZHAO Rong1, SHAO Bing1, ZHAO Jie1, WU Yongning2, WU Guohua1, XUE Ying1   

  1. 1. Beijing Center for Disease Prevention and Control, Beijing 100013, China; 2. National of Institute of Nutrition and Food Safety, China Center for Disease Prevention and Control, Beijing 100025, China
  • Received:2004-05-24 Revised:1900-01-01 Online:2005-05-30 Published:1988-09-25

PDF

776

被引次数

56

摘要： 以C18反相色谱柱为分析柱,以0.1%甲酸水溶液-甲醇(体积比为98∶2)为流动相,采用同位素稀释液相色谱-电喷雾 质谱/质谱(LC-MS/MS)技术对加热淀粉类食品中的丙烯酰胺进行了测定。利用Oasis HLB固相萃取柱对样品进行净化。方 法的线性范围为10～500 μg/L,线性相关系数为0.9995。方法的定性检出限为6 μg/kg,定量检出限为20 μg/kg。高 、中、低3个浓度水平的加标回收率为96.8%~97.4%,相对标准偏差小于10%。

关键词: 丙烯酰胺, 高温烹制淀粉类食品 , 同位素, 液相色谱-电喷雾质谱/质谱

Abstract: An isotope dilution liquid chromatographic-electrospray ionization tandem mass spectrometric method has been established for the determination of acrylamide in heated starchy food with a C18 analytical column and methanol-water containing 0.1% formic acid (2∶98, v/v) as mobile phases. The clean-up of samples was performed on an Oasis HLB solid phase extraction cartridge. The calibration curve of acrylamide showed good linearity in the range of 10-500 μg/L with correlation coefficient of 0.9995. The detection limit of the method was 6 μg/kg (S/N=3), and the limit of quantification was 20 μg/kg (S/N=10). The average recoveries at three levels ranged from 96.8% to 97.4% (n=5), and the relative standard derivations were lower than 10%.

Key words: , acrylamide, liquid chromatography-electrospray ionization tandem mass spectrometry