食品与发酵工业2012，Vol.38Issue(9)：151-155,5.
传统发酵豆制品中丙烯酰胺检测的HPLC-MS方法构建
Determination of Acrylamide in Traditional Fermented Bean Products by HPLC-MS
张帅 1梁桂娟 2吴世兰 1秦礼康1
作者信息
- 1. 贵州大学,贵州贵阳,550025
- 2. 贵州省产品质量监督检验院,贵州贵阳550003
- 折叠
摘要
Abstract
A method for the determination of acrylamide in Chinese traditional fermented bean products by HPLC-MS was established. ACQUITY UPLC C18 column (210mm × 20mm, 1.7μm) was used for chromatographic separation, with elution of 0.1% formic acid in water and methanol (99:1 by volume). Determination was performed by using electrospray ionixation(ESI+) and multi-reaction monitoring(MRM). Internal standard method was applied to quantify. The m/z for acrylamide was 72.2: 55, the m/z for 13C3-acrylamide was 74.79: 58.0. The calibration lin- ear range of acrylamide was from 0.01 ~ 1μ g/mL with correlation coefficient of 0. 992425. The mean recovery of fer- mented bean curd, fermented black bean and soybean paste were 86.6% , 91.7% and 85.0% , the relative standard deviation was lower than 10% (n = 5). This method was highly sensitive and well repeatable, and was suitable for quantifying the contents of acrylamide in Chinese traditional fermented bean products.关键词
发酵豆制品/高效液相色谱-串联质谱法/丙烯酰胺Key words
fermented bean products. HPLC-MS. acrylamide分类
轻工纺织引用本文复制引用
张帅,梁桂娟,吴世兰,秦礼康..传统发酵豆制品中丙烯酰胺检测的HPLC-MS方法构建[J].食品与发酵工业,2012,38(9):151-155,5.
