| 快速GC-MS法分析炸薯片中丙烯酰胺 |
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| 引用本文： | 黄滟波,魏东,卢水秀. 快速GC-MS法分析炸薯片中丙烯酰胺[J]. 化学与生物工程, 2007, 24(12): 69-73 |
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| 作者姓名： | 黄滟波 魏东 卢水秀 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640;华南理工大学轻工与食品学院,广东,广州,510640;华南理工大学轻工与食品学院,广东,广州,510640 |
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| 基金项目： | 广州市科技计划责助项目 , 广东省自然科学基金 , 广东省科技攻关计划 |
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| 摘 要： | 开发了一种用于分析炸薯片中丙烯酰胺的快速GC-MS方法,经过提取、脱脂、净化、溴化衍生、萃取等过程,最后转化成2-溴丙烯酰胺进行GC-MS分析.研究表明,脱脂和净化过程中丙烯酰胺的损失率分别为2.57%和0·66%,测量问的相对标准偏差小于10%,加样回收率高达91.02%,检测线性范围为50～50000μg·kg-1,检测限、定量限分别为5μg·kg-1和20μg·kg-1.具有低成本、快速、稳定的优点,适用于炸薯片中丙烯酰胺的定量检测.
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| 关 键 词： | 丙烯酰胺 炸薯片 GC-MS |
| 文章编号： | 1672-5425（2007）12-0069-05 |
| 收稿时间： | 2007-09-07 |
| 修稿时间： | 2007-09-07 |
Analysis of Acrylamide in Potato Crisps by Rapid GC-MS Method |
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| HUANG Yan-bo,WEI Dong,LU Shui-xiu. Analysis of Acrylamide in Potato Crisps by Rapid GC-MS Method[J]. Chemistry & Bioengineering, 2007, 24(12): 69-73 |
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| Authors: | HUANG Yan-bo WEI Dong LU Shui-xiu |
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| Abstract: | A raprd GC-MS method was developed for analysis of acrylamide in potato crisps in this study,which included extracting,defatting,clean-up, brominating,extraction and final converting to 2-bromopropenamide before GC-MS analysis.The lost rate of aerylamide in defatting and clean-up steps were 2.57% and 0.66 %,respectively.In-house validation of the method(RSD) was below 10%,and recovery was high up to 91.02%.The linear range for detection was from 50μg·kg-1 to 50000μg·kg-1.The limit of detection and quantification were estimated at 5μg·kg-1 and 20μg·kg-1,respectively.The results indicated this method could be regarded as low-cost, rapid and stable, and could be applied to the quantitative analysis of acrylamide in potato crisps. |
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| Keywords: | acrylamide potato crisps GC-MS |
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