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Rapid detecting method for acrylamide content in liquid state seasoning

A technology of acrylamide and detection methods, which is used in the direction of measurement devices, instruments, scientific instruments, etc., which can solve problems such as the problem of unsatisfactory purification effect of color deep liquid seasoning, cumbersome acrylamide operation, low accuracy, etc. The effect of shortening the sample processing time and the short time time

Active Publication Date: 2015-07-08
GUANGDONG PRB BIO TECH CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention aims to solve the problems of cumbersome operation, time-consuming, low accuracy and high toxicity of the existing detection method for acrylamide in food, especially the problem of unsatisfactory purification effect of deep-color liquid condiments with complex substrates, and provides A rapid detection method for acrylamide content in liquid seasoning

Method used

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  • Rapid detecting method for acrylamide content in liquid state seasoning
  • Rapid detecting method for acrylamide content in liquid state seasoning
  • Rapid detecting method for acrylamide content in liquid state seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1) Weigh 2g of soy sauce sample directly into a beaker, add 0.02mL of internal standard methacrylamide (10ug / mL), add 8g of water to dissolve and dilute, and add 10g of diatomaceous earth to mix. Take a glass chromatography column, pad cotton, 1cm high anhydrous sodium sulfate in sequence, then add the mixed sample, add a layer of 1cm high anhydrous sodium sulfate, and equilibrate for 3 minutes.

[0050] 2) Add 20mL of ethyl acetate, control the flow rate to 1 drop / second, and use a 100mL pear-shaped bottle to receive the liquid; after the solution has completely flowed out, let the column re-adsorb for 3 minutes; in this way, perform three adsorption, elution and liquid contact. The resulting solution was concentrated to about 1 mL and transferred to a graduated tube. Wash the pear flask 3 times with ethyl acetate and transfer to a 10 mL centrifuge tube. Blow dry with nitrogen at room temperature, sonicate with 1 mL of water, add 3 mL of n-hexane and vortex. After ce...

Embodiment 2

[0073] Example 2: directly weigh 2 g of the old sample in a beaker, operate according to the above-mentioned experimental procedure, and measure the content of the product.

Embodiment 3

[0074] Example 3: directly weigh 2 g of the marinade juice sample into a beaker, operate according to the above-mentioned experimental procedure, and measure the content of the product.

[0075] Examples 1 to 3 test the precision of acrylamide in condiments and the test results of standard addition recovery rate as shown in Table 3;

[0076] Table 3 Acrylamide precision and spiked recovery test results in condiments (n=6)

[0077]

[0078] In the above table, the spiked value is the concentration of acrylamide added to the sample; average recovery rate = average measured value / spike value × 100%; RSD is the relative standard deviation, which is the ratio of the standard deviation to the arithmetic mean of the measurement results, Relative standard deviation (RSD) = standard deviation (SD) / arithmetic mean of calculation results (X) × 100%).

[0079] As can be seen from the above, the detection method provided by the present invention has a low detection limit (5 μg / kg), the...

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Abstract

The invention discloses a rapid detecting method for measuring the acrylamide content in liquid state seasoning with a complex matrix by means of a combination of a matrix solid-phase dispersion method and an ultra-high performance liquid chromatography-cascading quadrupole gas chromatograph-mass spectrometer, and belongs to the field of detecting methods for acrylamide. According to the rapid detecting method for the acrylamide, samples are extracted and purified by means of the matrix solid-phase dispersion method to obtain a product A; rotary evaporation and concentration are carried out on the product A, the product A is washed by means of ethyl acetate and blown to be dried by means of nitrogen, and water ultrasonic dissolution is carried out on the product A; debinding is carried out by means of normal hexane, a lower layer solution is filtered after centrifugal separation, then UPLC / MS / MS detection is carried out, and quantification is achieved by means of an internal standard method. Compared with an existing general detecting method, the rapid detecting method is high in throughput, rapid, accurate, efficient and safe, can accurately detect the content of the acrylamide in the seasoning of acrylamide and the like with complex matrixes, and meets normal monitoring requirements for food safety in production of enterprises.

Description

technical field [0001] The present invention relates to a method for detecting acrylamide, in particular to a rapid method for determining the content of acrylamide in a liquid condiment with a complex matrix by a matrix-dispersed solid-phase extraction method combined with an ultra-high performance liquid chromatography-tandem quadrupole mass spectrometer Detection method. Background technique [0002] Acrylamide is a chemical substance that is the raw material for the production of polyacrylamide. Its polymer polyacrylamide is widely used in textile, chemical industry, metallurgy and other industries, and can also be used as flocculant in water treatment. In April 2002, scientists from the Swedish National Food Agency and Stockholm University first reported that high levels of acrylamide widely exist in high-temperature-treated foods such as French fries and bread. Due to the potential neurotoxicity, genotoxicity and carcinogenicity of acrylamide, The results of the stud...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/88G01N30/06
Inventor 黄晓雯冯笑军成姗王知非
Owner GUANGDONG PRB BIO TECH CO LTD
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