食品中丙烯酰胺的萃取和GC-MS分析

Introduction:

In 2002 the Swedish National Food Authority identified
and reported the finding of elevated levels of acrylamide
in heated carbohydrate–rich foodstuffs. Acrylamide has
been produced for many years for technical use and the
potentially carcinogenic properties are well known [1]. But
the knowledge about the formation of acrylamide in foods,
if cooked at high temperatures, is new. Subsequently, the
amount of samples, which had to be analysed, increased a lot.
We customised a reliable and sensitive method, which
could be used for extraction and analysis of acrylamide
from different food matrices, e.g. potato chips, french-fries,
biscuits, cookies and coffee. Our analysis method shows
simple variations in preparation and GC-parameters compared
to the method of the Bundesinstitut für Risokobewertung

原創(chuàng)作者：泉島公司--色譜消耗品專家