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目的建立用QuEChERS前处理,超高效液相色谱-串联质谱法测定油炸食品中的丙烯酰胺的方法。方法采用分散型固相萃取(dispersive-SPE)净化法,样品经乙腈振荡提取后加入无水硫酸镁和N-丙基乙二胺(PSA)吸附剂粉末进行净化,离心后取上清液,通过液质联用仪进行检测。结果丙烯酰胺的浓度为1μg/kg~1 000μg/kg时,线性关系良好(r=0.999),该方法的检出限为5μg/kg,加标回收率为60.2%~108.3%,相对标准偏差为1.6%~16.8%,实际测得油炸食品中丙烯酰胺的含量为291μg/kg~1 428μg/kg。结论该方法样品前处理简单快速、成本低、灵敏度高、重现性好,能够满足油炸食品中丙烯酰胺实际检测工作的需要。
Objective To establish a method for the determination of acrylamide in fried foods by QuEChERS pretreatment and ultra performance liquid chromatography-tandem mass spectrometry. Methods The dispersive SPE method was used to purify the sample. After the sample was extracted with acetonitrile, anhydrous magnesium sulfate and N-propyl ethylenediamine (PSA) Detection by LC / MS. Results When the concentration of acrylamide was 1μg / kg ~ 1 000μg / kg, the linearity was good (r = 0.999). The detection limit of this method was 5μg / kg and the recovery was 60.2% -108.3%. The relative standard deviation Was 1.6% ~ 16.8%, the actual measured content of acrylamide in fried food was 291μg / kg ~ 1 428μg / kg. Conclusion The method of sample pretreatment is simple, rapid, low cost, high sensitivity and good reproducibility, which can meet the need of actual testing of acrylamide in fried foods.