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Citation: LIU Yanwei, CHEN Qidan, MA Tongmei. Determination of Acrylamide in Fried Foods Based on QuEChERS-HPLC Method[J]. Chinese Journal of Applied Chemistry, ;2014, 31(4): 482-488. doi: 10.3724/SP.J.1095.2014.30336 shu

Determination of Acrylamide in Fried Foods Based on QuEChERS-HPLC Method

1.
a School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhuo 510640, China;
2.
b Department of Chemistry and Pharmacy, Zhuhai College, Jilin University, Zhuhai 519041, China

Corresponding author: MA Tongmei,
Received Date: 8 July 2013
Available Online: 19 August 2013
Fund Project: 国家自然科学青年基金项目(21107026) (21107026)

A simple and rapid method based on QuEChERS(quick,easy,cheap,effective,rugged and safe)-HPLC technology for the determination of acrylamide(AAM) in fried food was developed.The advantage of this method lies in that the pure water is used directly to eliminate the interference of sample base without introducing organic solvents in the modified QuEChERS method.With this method,AAM in samples was extracted with pure water using ultrasonic bath and cleaned up by primary secondary diamine(PSA).To determine the content of AAM,a C₁₈ column with water-acetonitrile(V/V=1:99) as eluent and a UV detector adjusted at 208 nm were employed in HPLC.Under the optimal experiment conditions,there is a good linear relationship(r=0.9994) in the concentration range of 0.020~0.800 μg/g and the detection limit of AAM is 0.005 μg/g.The recoveries of AAM in samples are in the range of 83.96%~89.43%,with relative standard deviations(RSD) of 2.13%~5.87%.The developed method is proved to be simple,reliable and sensitive for fast determination of AAM in fried food such as instant noodles.
- acrylamide,
- QuEChERS-HPLC,
- primary secondary diamine adsorbent,
- fried food
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