%0 Journal Article
%T Determination of Acrylamide in Fried Starchy Foods by Gas Chromatography-Mass Spectrometry<br>气相色谱-质谱法测定油炸淀粉类食品中的丙烯酰胺
%A ZHONG Weike
%A CHEN Dongdong
%A YONG Wei
%A LIU Zhiming
%A QIU Yueming
%A TANG Yingzhang
%A <br>仲维科
%A 陈冬东
%A 雍炜
%A 刘志明
%A 邱月明
%A 唐英章
%J 色谱
%D 2005
%I 
%X A method was developed for the determination of acrylamide in fried starchy foods using isotope dilution gas chromatograpy-selected mass spectrometry (GC-MS). The acrylamide was extracted from samples by water, then centrifuged and cleaned up by a column of graphitized carbon black. Acrylamide was derivatized through bromination at low pH and low temperature and determined by GC-MS. With the aid of the 13C-substituted acrylamide internal standard, the mass spectrum in GC-MS was interpreted, and the content of acrylamide was measured. The limit of quantitative detection (S/N > 10) was 5 microg/kg and the recovery was in the range of 90%-105% and relative standard deviation is 6.3%. The levels of acrylamide in some fried foodstuffs such as French fries was surveyed using the method. French fries were found to contain 278-4518 microg/kg acrylamide. It means that the content of acrylamide in French fries is 10,000 times higher than the drinking water guideline of World Health Organization for acrylamide.
%K gas chromatography-mass spectrometry
%K acrylamide
%K fried starchy foods<br>气相色谱-质谱法
%K 丙烯酰胺
%K 油炸淀粉类食品
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=6E709DC38FA1D09A4B578DD0906875B5B44D4D294832BB8E&cid=6579068328FE643F&jid=4D81E042D77AFEC6881D14759692069C&aid=B9EBC84AF8BD5F1D&yid=2DD7160C83D0ACED&vid=EA389574707BDED3&iid=38B194292C032A66&sid=7737D2F848706113&eid=AA5FB09E1F81059E&journal_id=1000-8713&journal_name=色谱&referenced_num=15&reference_num=8