固相萃取HPLC联用法测定食品中丙烯酰胺含量的研究

实验选用C18固相萃取(SPE)柱对样品进行净化,用DIKMA公司C18(150×4.6mm,5μm)钻石柱为色谱柱,以5%甲醇的水溶液为流动相,以197nm为检测波长,对不同食品中的丙烯酰胺进行了分离和检测。结果显示:丙烯酰胺在0.05～10ng范围内呈良好的线性关系,相关系数R2=1,其标准回收率为99.84%±1.55%,变异系数为1.55%。样品中的丙烯酰胺加样回收率分别为92.34%±0.51%,变异系数分别为0.55%。丙烯酰胺的最低检测限是2.5ng/g。该方法样品处理简单,灵敏度高,可在有关实验室推广应用。

Determination of Food Acrylamide with Solid Phase Extraction and High Performance Liquid Chromatography

The method for acrylamide determination in food was established. This method basing on high performance liquid chromatography (HPLC) is simple, rapid, accurate and reliable. The acrylamide was extracted with water as solution and purified with solid phase extraction from food, and separated on a C18 column with 5% methanol water solution as the mobile phase, and detected at 197nm. The calibration curve showed good linearity in the range of 0.05～10ng (R2=1) .The detection limit of acrylamide is 2.5ng/g. The standard recovery rate is 99.84%±1.55% and the coefficient of variation is 1.55%.The sausage application sample recovery rate is 92.34%±0.51%, and the coefficient of variation is 0.55%.