Application of the standard addition method for the determination of acrylamide in heat-processed starchy foods by gas chromatography with electron capture detector

作者：Zhu Yonghong; Li Genrong; Duan Yunpeng; Chen Shiqi; Zhang Chun; Li Yanfei

来源：Food Chemistry, 2008, 109(4): 899-908.

DOI：10.1016/j.foodchem.2008.01.020

• acrylamide
• gas chromatography
• electron capture detection
• derivatization
• standard addition method
• heat-processed starchy foods

A gas chromatography electron capture detector (GC-ECD) using the standard addition method was developed for the determination of acrylamide in heat-processed foods. The method entails extraction of acrylamide with water, filtration, defatting with n-hexane, derivatization with hydrobromic acid and saturated bromine-water, and liquid-liquid extraction with ethyl acetate. The sample pretreatment required no SPE clean-up and concentration steps prior to injection. The final extract was analyzed by GGECD. the chromatographic analysis was performed oil polar columns, e.g. Supelcowax-10 capillary column, and good retention and peak response of the analyte were achieved under the optimal conditions. The qualification of the analyte was by identifying the peak with same retention time as standard compound 2,3-DBPA and confirmed by GC-MS. GC-MS analysis confirmed that 2,3-DBPA was converted to 2-BPA nearly completely on the polar capillary column, whether or not treated with triethylamine. A four-point standard addition protocol was used to quantity acrylamide in food samples. The limit of detection (LOD) was estimated to be 0.6 mu g/kg oil the basis of ECD technique. Validation and quantification results demonstrated that the method should be regarded as a low-cost, convenient, and reliable alternative for conventional investigation of acrylamide.

• 出版日期2008-8-15
• 单位重庆市计量质量检测研究院