固相萃取-HPLC法测定6种油炸食品中的丙烯酰胺

目的]用固相萃取-HPLC法测定油炸食品中丙烯酰胺的含量。方法]以市售的6种油炸淀粉类食品为供试样品,用自制活性炭固相萃取小柱对各净化液进行富集,在流动相为甲醇∶水=5∶95,紫外检测波长为210 nm,色谱柱为C18时检测油炸食品中丙烯酰胺的含量。结果]经测定,薯片、虾条、油炸饼、麻花、油条和锅巴食品中的丙烯酰胺的含量分别为2.50、1.10、0.80、0.66、0.51和0.70μg/g。根据试验设定的色谱条件,以峰面积为纵坐标,丙烯酰胺的浓度为横坐标做标准曲线,得线性回归方程为：Y=1.041×105X-1.442×103,丙烯酰胺的线性范围为0.1~2.0μg/m l,最低检出限为0.05,回收率大于70%,RSD为1.5%。结论]固相萃取-HPLC法测定油炸食品中丙烯酰胺的效果较好,用固相小柱可有效减少杂质峰的干扰,使得样品加标回收率较高。

Determination on Content of Acrylamide in Fried Food by SPE-HPLC

Objective] The study aimed to determine the content of acrylamide in fried food by SPE-HPLC.Method] With 6 kinds of fried starch food sold in the market as the tested materials,their purified liquids were enriched by self-made solid phase extraction column with the active carbon and the content of acrylamide in each fried food was detected by C18 column with the mobile phase of methanol: water=5∶95 and UV detection wavelength at 210 nm.Result] The determination showed that the contents of acrylamide in the potato chips,shrimp chips,fried cake,Chinese doughnut,twisted cruller and crispy rice were 2.5,1.1,0.8,0.66,0.51 and 0.7 μg/g.Based on the chromatographic conditions set up in the test,after the standard curve was made with the peak area as the ordinate and the acrylamide concn.as the abscissa,the linear regression equation was obtained as Y=1.041×105X-1.442×103,and the linear range of acrylamide was in 0.1 ~ 2.0 muon g/ml,with the lowest detect limit of 0.05,the recovery above 70% and RSD of 1.5%.Conclusion] The determination of the acrylamide content in fried food by SPE-HPLC could get better effects,and the usage of the solid phase column could effectively reduce the disturbance from the impurity peak,which make the higher standered recovery.