QUANTITATIVE ANALYSIS OF ACRYLAMIDE IN TEA BY LIQUID CHROMATOGRAPHY COUPLED WITH ELECTROSPRAY IONIZA

• 作 者: JieLiu[1]GanghuaZhao[1]YuanYuan[2]FangChen[1]XiaosongHu[1]
• 机 构: College of Food Science and Nutritional Engineering,China Agricultural University, Beijing 100083, C
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　An effective sample preparation procedure was optimized and a liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed for the quantitative analysis of acrylamide in tea.[13C3]-acrylamide was used as internal standard.Acrylamide was extracted at 25 ℃ for 20 min by 10 ml water followed by 10 ml acetonitrile,and then 4 g of magnesium sulfate and 0.5 g of sodium chloride were added tothe above mixture under stirring thoroughly.In order to increasethe response of acrylamide,9 ml acetonitrile layer was taken andconcentrated to 0.5 ml.Solid-phase extraction with an OasisMCX cartridge was carried out for clean-up.