高效液相色谱法测定油炸鸡腿中丙烯酰胺的含量

利用高效液相色谱检测方法测定富含蛋白质的油炸鸡腿中丙烯酰胺的含量。以市售的油炸鸡腿作为供试样品,以纯水为提取剂,超声波提取,以CarrezⅠ和CarrezⅡ溶液进行净化。色谱条件为:XBridgeTMC18色谱柱(250×4.6μm,5μm),以甲醇和水(10∶90,v∶v)作为流动相,流速为0.8mL/min,紫外检测波长在210nm处进行检测。结果表明,该方法标准曲线线性关系良好,线性范围为0.2~2.5μg/mL,相关系数R2=0.9992,出峰时间为4.438min,最低检出限为0.002μg/mL,回收率为76%~90%,相对标准偏差(RSD)为0.42%。该方法测定油炸鸡腿中的丙烯酰胺方便、快捷、准确可靠、易推广使用。 

Determination of acrylamide concentrations in fried chicken by HPLC

The purpose was to use HPLC for the determination of the content of acrylamide in fried chicken in protein-rich. Pure water as extracting solvent, the commercial fried chicken was extractel by ultrasonic and purified with CarrezI and CarrezII solution. The samples were separated on XBridgeTM C18 column (250×4.6μm, 5μm) , eluted with mixture of methanol and water (10∶90, v∶v) at 0.8mL/min, and detected at 210nm. Results showed that the calibration curves of acrylamide had good linearity. The developed method exhibited good linearity over the range from 0.2 to 2.5μg/mL with a correlation coefficient of 0.9992.The minimum detection limit was 0.002μg/mL and the peak time was 4.438min. The recovery was 76%⁹0%, relative standard deviation (RSD) was 0.42%. The method for determination of acrylamide in fried chicken was convenient, fast, accurate and reliable, easy to promote the use.