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当前位置: 首页 > 文章 > 气相色谱质谱联用测定油炸方便面中丙烯酰胺含量的方法研究 食品科学 2006,27 (9) 229-232
Position: Home > Articles > Determination of Acrylamide in Fried Instant Noodle by Gas Chromatography/Mass Spectrometry FOOD SCIENCE 2006,27 (9) 229-232

气相色谱质谱联用测定油炸方便面中丙烯酰胺含量的方法研究

作  者：
李永香;曹书霞;钟南京
单  位：
河南工业大学;郑州市疾控中心;郑州大学化学系
关键词：
气相色谱-质谱联用;丙烯酰胺;油炸方便面
摘  要：
建立了油炸方便面中丙烯酰胺的气相色谱-质谱联用(GC/MS)内标分析方法。采用柱前溴化衍生的方法,以甲基丙烯酰胺为内标,分别采用GC/ECD、GC/FTD、GC/MS分析测定,在37.5μg/kg加标水平样品回收率范围70.9%～87.6%,平行测定7次相对标准偏差9.8%,标准系列在0～5.00mg/L范围内线性良好。该方法定性、定量准确度均优于气相色谱法,适合于常规油炸方便面中丙烯酰胺的测定。
译  名：
Determination of Acrylamide in Fried Instant Noodle by Gas Chromatography/Mass Spectrometry
作  者：
LI Yong-xiang1,CAO Shu-xia2,ZHONG Nan-jing3 (1. Zhengzhou Center for Disease Control and Prevention, Zhengzhou 450053, China; 2. Department of Chemistry, Zhengzhou University, Zhengzhou 450052, China; 3.Zhengzhou Institute of Technology, Zhengzhou 450052, China)
关键词：
gas chromatography/mass spectrometry;acrylamide;fried instant noodle
摘  要：
Acrylamide in fried instant noodle was determined by gas chromatography/mass spectrometry. With the aid of the methyl acrylamide as an internal standard, acrylamide was derivatized through bromination and determined by GC/MS. Multi- method of GC/ECD, GC/FTD and GC/MS method were used to identify the target substance and quantify the acrylamide. The recoveries obtained from samples spiked with standards at the levels of 37.5μg/kg were in the range of 70.9%～87.6% and relative standard deviations (n=7) is 9.8%. Linearity of peak area was obtained over a wide range of concentration (0.05 to 5000g/L), and the correlation coefficient was greater than 0.999. The method is better than gas chromatography method and is reliable, selective and reproducible. It can be used in research of the acrylamide in fried instant noodle.

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