及油炸食品中丙烯酰胺的含量.PDFVIP

2015-04-08 SPE-HPLC-ESI-MS/MS测定常见焙烤 及油炸食品中丙烯酰胺的含量 1 1* 1 1 2 李双宜 ，李蓉 ，张朋杰 ，邱霞 ，李向丽 (1. 中山出入境检验检疫局，广东 中山 528403 ；2. 中山火炬职业技术学院，广东 中山 528436) 摘 要： 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 (HPLC-ESI-MS/MS)检测方法。方法：样品用水提取，Cleanert SLE-SPE 小柱净化，HPLC-ESI-MS/MS 测定， 内标法定量。结果：在0.01～3.00 mg/L 质量浓度范围内，线性相关系数大于0.998，方法的检出限为1.0 µg/kg。 在三个添加水平(10、100 和 1000μg/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。 关键词： 固相萃取，高效液相色谱- 电喷雾离子化串联质谱，焙烤和油炸食品，丙烯酰胺 Detection of acrylamide in baked and fried foods by HPLC-ESI-MS/MS with SPE column as cleanup step 1 1* 1 1 2 LI shuangyi ，LI Rong ，ZHANG Pengjie ，QIU Xia ，LI Xiangli (1.Zhongshna Entry-Exit Inspection and Quarantine Bureau,Zhongshan 528403 China; 2.Zhongshan Torch polytechnic,Zhongshan 528436 China) Abstract: Purpose: To develop a method for the determination of acrylamide in baked and fried foods using HPLC-ESI-MS/MS with SPE column as cleanup step. Methods: The acrylamide were extracted from samples with water and the extract was cleaned up by Cleanert SLE-SPE column. The analytes were quantified by an internal standard method. Results: The calibration curves were linear in the range of 0.01–3.00 mg /L with correlation coefficients more than 0.998. The limit of detection (LOD) was 1.0 μg/kg.The average recovery at three spiked levels (10,100and 1000 μg/kg) was 96.8% with RSD less than 2.7%. Conclusion:The proposed method was applied successfully to the acrylamide determination in baked and fried foods samples with its advantages of simiplicity, accurate and stableness． Key words: SPE; HPLC-ESI-MS/MS; baked and fried foods;acrylamide 中图分类号：TS237 文献标志码： 文章编号：