SPE-HPLC-ESI-MS-MS测定常见焙烤及油炸食品中丙烯酰胺的含量

目的：建立一种焙烤和油炸食品中丙烯酰胺的固相萃取-高效液相色谱-电喷雾离子化串联质谱检测方法。方法：样品用水提取，Cleanert SLE固相萃取柱净化，高效液相色谱-电喷雾离子化串联质谱测定，内标法定量。结果：在0.01～3.00 mg/L范围内，线性相关系数大于0.998，方法的检出限为1.0 μg/kg。在3 个添加量（10、100、1 000 μg/kg）的平均回收率为96.8%，相对标准偏差为2.7%。结论：该方法简便、准确、稳定，已实际应用于测定焙烤和油炸食品中丙烯酰胺的含量。

Detection of Acrylamide in Baked and Fried Foods by HPLC-ESI-MS-MS with SPE Column Cleanup

Purpose: To develop a method for the determination of acrylamide in baked and fried foods using high
performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS-MS) with solid phase
extraction (SPE) column cleanup. Methods: Acrylamide was extracted from samples with water and the extract was cleaned
up by Cleanert SLE-SPE column. The analyte was quantified by an internal standard method. Results: The proposed
calibration curve was linear in the range of 0.01–3.00 mg/L with a correlation coefficient greater than 0.998. The limit of
detection (LOD) was 1.0 μg/kg. The average recovery at three spiked levels (10, 100 and 1 000 μg/kg) was 96.8% with RSD
smaller than 2.7%. Conclusion: The developed method was applied successfully todetermine acrylamide in baked and fried
foods samples with the advantages of simplicity, high accuracy and good stability.