摘要
研究高效液相色谱法分析测定中式油炸食品中丙烯酰胺方法。样品预处理条件:油炸样品粉碎后用0.1%甲酸水溶液(料液比1:5)进行三次重复提取,提取液经高速离心、冷冻、C_(18)固相萃取小柱纯化,最后采用高效液相色谱仪进行测定。测定色谱条件:流动相为甲醇—0.02 mol/L乙酸胺溶液(5:95,v/v)、流速为0.9 ml/min、进样量为20μl、保留时间约4.887 min,检测器为紫外检测器,波长为210 nm、柱温25℃±0.5℃;试验结果表明,丙烯酰胺色谱图峰面积与其浓度在0.5～5.0μg/mL范围内呈良好线性关系,其最低检出限为10 ng/mL,回收率为94.5%～106.5%,相对标准偏差3.2%～4.5%;该法回收率高、精密度好,重复性好。利用该法测定几类市售中式油炸食品和自制油炸食品中丙烯酰胺含量,结果表明,市售中式油炸食品丙烯酰胺检出率为100%,仅含量水平有较大差异;试验也表明,通过优化工艺技术条件和配方如调节pH值或添加抗氧化剂等可降低油炸食品中丙烯酰胺含量。
The determinations of acrylamide in Chinese oil-fried food by High performance liquid chromatography （ HPLC ） were investigated in this paper. Pre-treatment of samples were as follows： oil-fried food samples grinding, repeated three times extracting by 0.1% formic acid water solution E the ratio of meal to liquid was 1 ： 5 （ w/w ） 1, extract centrifugation and freezing, C18 solid-phase extraction purification, then analyzed by HPLC. The optimal HPLC Conditions： the column was Hypersil ODS2, mobile phase： methanol-0.02mol/L ammonium acetate solution （ 5 ： 95 V/V ） ; flow rate： 0.9ml/ min; injection volumn： 20 μl; retention time ： about 5 minutes; UV detector, wave length： 210 nm and temperature 25℃±0.5℃. Experiment results showed that： area of chromatographic peak on the chromatograph chart were found to increase linearly with acrylamide concentrations over the range of 0.5 μg/ml to 5.0 μg/ml, with the limit of detection of 10 ng/g （ S/N=3 ）, the average recovery as 94.5%- 106.5%, with the RSD of 3.2%-4.5%. The developed method was used for the determination of acrylamide in a few Chinese oil-fried foods purchased in supermarket and two kinds of oil-fried foods prepared in our lab. Results showed that there were acrylamide at varying extent in oil-fried foods available on market. It was proved that acrylamide content in Chinese oil-fried food can be remarkably reduced through improving processing technology and product formulation such as adjusting the pH value or addition of phenol antioxidants.
出处
《粮食与油脂》
北大核心
2011年第12期23-26,共4页
Cereals & Oils
