加压毛细管电色谱法测定不同烹饪方式食品中丙烯酰胺含量

Determination of acrylamide content in food with different cooking methods by pressurized capillary electrochromatography

中文关键词:  加压毛细管电色谱法  烹饪  丙烯酰胺

英文关键词:pressurized capillary electrochromatography  cooking  acrylamide

中文摘要:

      目的 建立加压毛细管电色谱法检测食品中丙烯酰胺含量的分析方法, 并研究不同烹饪方式下食品中丙烯酰胺含量变化的规律。方法 样品经1.0 mol/L NaCl溶液提取后, 以乙腈-15 mmol/L pH 4.7磷酸钾缓冲液(15:85, V:V)为流动相, 在电压强度+2 kV条件下, 外标法定量。结果 丙烯酰胺标准溶液在0.05~5.00 μg/mL浓度范围内线性良好, 相关系数r2为0.9991, 检出限为0.3 μg/g, 定量限为1.5 μg/g, 加标回收率达到96.3%~98.6%。蒸、煮2种方式对丙烯酰胺含量的影响较小, 而炸和烤对淀粉质及肉类食品中的丙烯酰胺含量影响较大。结论 此法可以准确、快速的测定不同烹饪方式食品中的丙烯酰胺含量。

英文摘要:

      Objective To establish an analytical method for the determination of acrylamide in food by pressurized capillary electrochromatography, and study the variation of acrylamide in food under different cooking methods. Methods The samples were extracted with 1.0 mol/L NaCl solution, and acetonitrile-15 mmol/L potassium phosphate buffer pH 4.7 (15:85, V:V) was used as the mobile phase. Under the condition of voltage strength +2 kV, the peak area was quantified by external standard method. Results The linearity of the acrylamide standard solution was good within the concentration range of 0.05-5.00 μg/mL, with the correlation coefficient r2 of 0.9991, the limits of detection of 0.3 μg/g, and the limits of quantitation of 1.5 μg/g. The recoveries were up to 96.3%-98.6%. The methods of steaming and cooking had little influence on acrylamide content, and methods of frying and baking had great influence on acrylamide content in starch and meat food. Conclusion This method can accurately and quickly determine acrylamide content in different cooking methods.