Determination of Acrylamide in Chinese Foods by Gas Chromatography / Ion Trap Mass
Date Issued
2004
Date
2004
Author(s)
Hsiao, Shun-Wen
DOI
zh-TW
Abstract
Recently acrylamide has been detected in fried or baked starchy foods. Many tradition Chinese foods with high starchy content are also fried or baked. Thus, it is necessary to evaluate the acrylamide contents in Chinese foods. A method has been established for determining acrylamide contents in Chinese foods using GC/MS. The preparation of samples for analysis involved mixing of 5 g of sample with 30 mL water and cleaned up with HLB and MCX tandem cartridges. The sample were derivatized through bromination and kept at 4℃ overnight and was extracted product with ethyl acetate. The extract was brominated to form 2,3-dibromopropionamide ( 2,3-DBPA ), which was found unstable during analysis. Thus, triethylamine was employed to convert 2,3-DBPA to a more stable compound, 2-bromopropenamide ( 2-BPA ). The 13C-labeled acrylamide is an internal standard for quantitative analysis. The recoveries were between 101% and 109% when a noodle dough was spiked with acrylamide a t 10 ng/g to 50 ng/g. The detection limit of acrylamide was 5 ng/g. Among these Chinese foods, instant noodles, twisted cruller, and Mien-Jing, twisted cruller contained most acrylamide ( 289~441 ng/g ). The acrylamide content in Mien-Jing was the least ( 18~ND ng/g ). The acrylamide content in the instant noodles ranged from ND to 156 ng/g. The acrylamide content of twisted cruller increased with time at frying oil temperature at 182℃ and 209℃, respectively.
Subjects
三乙基胺
丙烯醯胺
氣相層析質譜儀
固相萃取匣
衍生化
acrylamide
GC-MS
solid phase extraction cartridg
Type
thesis
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