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建立一种用气相色谱-质谱联用法检测油炸型膨化食品中丙烯酰胺含量的方法,通过水提取油炸型膨化食品中的丙烯酰胺、Car rez试剂除蛋白、正己烷抽提油脂,溴化衍生后生成2,3-二溴丙烯酰(2,3-DBPA),气相色谱-质谱(G C-M S)特征离子定性,主要离子碎片(m/Z):152、150、108、106,外标法定量。方法线性良好,线性范围为0.1—2Lg/mL,相关系数达0.9986,检出限为0.02Lg/mL,回收率为89.0%—93.4%,RSD值为2.42%—4.99%。该方法检出限低,回收率高,结果准确,适用于油炸型膨化食品中丙烯酰胺含量的测定。
A method for the determination of acrylamide in fried puffed food was established by gas chromatography-mass spectrometry (GC-MS). Acrylamide in fried puffed food was extracted by water. Carrez reagent was used to remove protein, hexane was used to extract fat, After derivatization, 2,3-dibromoacryloyl (2,3-DBPA) and gas chromatography-mass spectrometry (GCMs) were characterized. The main ion fragments were m / z 152,150,108,106, Standard method of quantitative. The linearity was linear in the range of 0.1-2Lg / mL with the correlation coefficient of 0.9986. The detection limit was 0.02Lg / mL. The recovery was 89.0% -93.4% with RSD of 2.42% -4.99%. The method has the advantages of low detection limit, high recovery rate and accurate result, and is suitable for the determination of acrylamide content in fried expanded food.