干旱区生态环境知识资源中心(Arid): 固相萃取-高效液相色谱法检测油炸猪肉中丙烯酰胺

Arid

	固相萃取-高效液相色谱法检测油炸猪肉中丙烯酰胺
其他题名	Determination of Acrylamide in Deep-Fried Pork by Solid Phase Extraction-High Performance Liquid Chromatography
	邵美丽; 郝星宇; 刘巍; 崔承远; 袁兆丰; 董鑫
来源期刊	食品科学
ISSN	1002-6630
出版年	2015
卷号	36 期号:8 页码:231-235
中文摘要	建立油炸猪肉中丙烯酰胺的固相萃取-高效液相色谱检测方法。油炸猪肉样品经正己烷脱脂,2 mol/L氯化钠溶液提取,乙酸乙酯萃取,固相萃取小柱净化后,以甲醇-水(5∶95,v/v)为流动相,Hypersi10DS_2-C_(18)色谱柱分离,内标法定性、定量分析丙烯酰胺。结果表明:丙烯酰胺的定性检出限为6 mug/kg,定量检出限为20 mug/kg,线性定量范围0.05~1.00 mug/mL,线性相关系数(R~2)为0.999 8,本方法的加标回收率稳定在90%~92%范围,相对标准偏差小于3.5%。
英文摘要	A method for the determination of acrylamide in deep-fried pork has been proposed using solid phase extraction (SPE) and high performance liquid chromatography (HPLC). Samples were degreased with n-hexane and extracted sequentially with 2 mol/L sodium chloride solution followed by ethyl acetate. Then the extract was cleaned up on an Oasis HLB solid phase extraction column and separated on a Hypersi10DS_2-C_(18) chromatographic column with a mobile phase consisting of methanol and water (5:95, v/v). Acrylamide was analyzed quantitatively by internal standard method. The results showed that the limit of qualitative detection of the proposed method was 6 mug/kg, and the limit of quantitative detection was 20 mug/kg. The standard curve was linear within the range of 0.05-1.00 mug/mL with a correlation coefficient of 0.999 8. The recoveries of the spiked sample ranged between 90% and 92% with a relative standard deviation (RSD) lower than 3.5%. This method proved to be simple, fast and highly sensitive.
中文关键词	油炸猪肉 ; 丙烯酰胺 ; 固相萃取 ; 高效液相色谱
英文关键词	deep-fried pork acrylamide solid-phase extraction high performance liquid chromatography
语种	中文
国家	中国
收录类别	CSCD
WOS类目	FOOD SCIENCE TECHNOLOGY
WOS研究方向	Food Science & Technology
CSCD记录号	CSCD:5437376
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/233273
作者单位	东北农业大学食品学院, 哈尔滨, 黑龙江 150030, 中国
推荐引用方式 GB/T 7714	邵美丽,郝星宇,刘巍,等. 固相萃取-高效液相色谱法检测油炸猪肉中丙烯酰胺[J],2015,36(8):231-235.
APA	邵美丽,郝星宇,刘巍,崔承远,袁兆丰,&董鑫.(2015).固相萃取-高效液相色谱法检测油炸猪肉中丙烯酰胺.食品科学,36(8),231-235.
MLA	邵美丽,et al."固相萃取-高效液相色谱法检测油炸猪肉中丙烯酰胺".食品科学 36.8(2015):231-235.