| 气相色谱法检测油炸淀粉类食品中丙烯酰胺 |
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| 引用本文： | 钟南京,陆启玉,蔡凤仪. 气相色谱法检测油炸淀粉类食品中丙烯酰胺[J]. 粮食与油脂, 2006, 0(5): 16-17 |
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| 作者姓名： | 钟南京 陆启玉 蔡凤仪 |
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| 作者单位： | 河南工业大学,郑州,450052 |
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| 摘 要： | 该实验建立GC-ECD测定油炸淀粉类食品中丙烯酰胺方法,样品前处理经水提取,离心,石墨化碳黑固相萃取柱净化,溴化衍生;该方法检测下限(S／N=3)为12．5μg／kg,回收率为 84．74％～93．53％,相对标准偏差为3．5％;利用该法对市售一些方便面进行检测,发现其中丙烯酰胺含量为63～192 μg／kg。
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| 关 键 词： | 丙烯酰胺 气相色谱 油炸淀粉食品 |
| 文章编号： | 1008-9578(2006)05-0016-02 |
| 修稿时间： | 2006-03-02 |
Determination of Acrylamide in Fried Starchy Foods by Gas Chromatograpy and ECD Detection |
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| ZHONG Lan-jing,LU Qi-yu,CAI Feng-yi. Determination of Acrylamide in Fried Starchy Foods by Gas Chromatograpy and ECD Detection[J]. Cereals & Oils, 2006, 0(5): 16-17 |
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| Authors: | ZHONG Lan-jing LU Qi-yu CAI Feng-yi |
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| Affiliation: | ZHONG Lan-jing,LU Qi-yu,CAI Feng-yi Henan University of Technology,Zhengzhou 450052,China |
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| Abstract: | A method was developed for the determination of acrylamide in fried starchy foods using gas chromatograpy-electron capture detector. Samples pretreatment included extraction by water; centrifugement, clean-up by a column of graphitized carbon black, and derivation through bromination. In this method, the limit of quantitative detection (S/N =3)was 12.5 μg/kg, and the recovery was 84.72%～93.53%, and relative standard deviation was 3.5%. The levels of acrylamide in some instant noodles was analytized using this method, and it was found to contain 63～192 μg/kg. |
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| Keywords: | acrylamide gas chromatograpy fried starch food |
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