【摘要】 该实验建立GC-ECD测定油炸淀粉类食品中丙烯酰胺方法,样品前处理经水提取,离心,石墨化碳黑固相萃取柱净化,溴化衍生;该方法检测下限(S／N=3)为12．5μg／kg,回收率为 84．74％～93．53％,相对标准偏差为3．5％;利用该法对市售一些方便面进行检测,发现其中丙烯酰胺含量为63～192 μg／kg。更多还原

【Abstract】 A method was developed for the determination of acrylamide in fried starchy foods using gas chromatograpy-electron capture detector. Samples pretreatment included extraction by water; centrifugement, clean-up by a column of graphitized carbon black, and derivation through bromination. In this method, the limit of quantitative detection (S/N =3)was 12.5 μg/kg, and the recovery was 84.72%～93.53%, and relative standard deviation was 3.5%. The levels of acrylamide in some instant noodles was analytized using this method, and it was found to contain 63～192 μg/kg.更多还原