Determination of acrylamide in fried foods by high performance liquid chromatography based on QuEChERS
<b>Objective:</b> This study aimed to popularize the detection capability of acrylamide in fried foods and optimize the pre-treatment process and the reliance on expensive instruments. <b>Methods:</b> The acrylamide in fried foods were extracted by methanol as extraction solv...
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| Format: | Article |
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The Editorial Office of Food and Machinery
2023-10-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230908 |
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| author | DONG Wenjing DAI Jinbo NIE Rongrong SHEN Jie YE Caiping CAI Zhitao |
| author_facet | DONG Wenjing DAI Jinbo NIE Rongrong SHEN Jie YE Caiping CAI Zhitao |
| author_sort | DONG Wenjing |
| collection | DOAJ |
| description | <b>Objective:</b> This study aimed to popularize the detection capability of acrylamide in fried foods and optimize the pre-treatment process and the reliance on expensive instruments. <b>Methods:</b> The acrylamide in fried foods were extracted by methanol as extraction solvent and used C<sub>18</sub> and Z-Sep<sup>+</sup> as clean up materials. Then separated it with C<sub>18</sub> liquid chromatography column by using water as mobile phase for isocratic elution and detected at wavelength 197 nm. <b>Results:</b> This method showed a good linearity (<i>R</i><sup>2</sup>＞0.999) of acrylamide in the range of 0.1~2.0 mg/L and the limits of detection was 0.007 mg/kg. Six parallel replicate determinations of the quality control material showed the relative standard deviation (RSD) was 0.66%. The recoveries obtained at three concentration levels 0.2, 0.5, and 1.0 mg/L were between 91.5%~94.4% and RSDs ranged from 0.62% to 1.88%. The intra-day precision was 1.00% and the inter-day precision was 0.14%. <b>Conclusion:</b> Compared with traditional methods, this method had both simple operation steps for pretreatment and low cost requirement of instruments, which could meet the daily screening and monitoring work for acrylamide detection in fried foods. The established method was successfully applied to the analysis of acrylamide content in some traditional fried snacks. |
| format | Article |
| id | doaj-art-fe4abf128d4642d7b56f5a8fa9d502a3 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-10-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-fe4abf128d4642d7b56f5a8fa9d502a32025-08-20T02:23:31ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-10-01399444910.13652/j.spjx.1003.5788.2022.81189Determination of acrylamide in fried foods by high performance liquid chromatography based on QuEChERSDONG Wenjing0DAI Jinbo1NIE Rongrong2SHEN Jie3YE Caiping4CAI Zhitao5 Meizhou Institute for Food and Drug Control, Meizhou, Guangdong 514071 , China Meizhou Institute for Food and Drug Control, Meizhou, Guangdong 514071 , China Meizhou Institute for Food and Drug Control, Meizhou, Guangdong 514071 , China Meizhou Institute for Food and Drug Control, Meizhou, Guangdong 514071 , China Meizhou Institute for Food and Drug Control, Meizhou, Guangdong 514071 , China Meizhou Institute for Food and Drug Control, Meizhou, Guangdong 514071 , China <b>Objective:</b> This study aimed to popularize the detection capability of acrylamide in fried foods and optimize the pre-treatment process and the reliance on expensive instruments. <b>Methods:</b> The acrylamide in fried foods were extracted by methanol as extraction solvent and used C<sub>18</sub> and Z-Sep<sup>+</sup> as clean up materials. Then separated it with C<sub>18</sub> liquid chromatography column by using water as mobile phase for isocratic elution and detected at wavelength 197 nm. <b>Results:</b> This method showed a good linearity (<i>R</i><sup>2</sup>＞0.999) of acrylamide in the range of 0.1~2.0 mg/L and the limits of detection was 0.007 mg/kg. Six parallel replicate determinations of the quality control material showed the relative standard deviation (RSD) was 0.66%. The recoveries obtained at three concentration levels 0.2, 0.5, and 1.0 mg/L were between 91.5%~94.4% and RSDs ranged from 0.62% to 1.88%. The intra-day precision was 1.00% and the inter-day precision was 0.14%. <b>Conclusion:</b> Compared with traditional methods, this method had both simple operation steps for pretreatment and low cost requirement of instruments, which could meet the daily screening and monitoring work for acrylamide detection in fried foods. The established method was successfully applied to the analysis of acrylamide content in some traditional fried snacks.http://www.ifoodmm.com/spyjxen/article/abstract/20230908 quechers high performance liquid chromatography (hplc) fried food acrylamide z-sep+ |
| spellingShingle | DONG Wenjing DAI Jinbo NIE Rongrong SHEN Jie YE Caiping CAI Zhitao Determination of acrylamide in fried foods by high performance liquid chromatography based on QuEChERS Shipin yu jixie quechers high performance liquid chromatography (hplc) fried food acrylamide z-sep+ |
| title | Determination of acrylamide in fried foods by high performance liquid chromatography based on QuEChERS |
| title_full | Determination of acrylamide in fried foods by high performance liquid chromatography based on QuEChERS |
| title_fullStr | Determination of acrylamide in fried foods by high performance liquid chromatography based on QuEChERS |
| title_full_unstemmed | Determination of acrylamide in fried foods by high performance liquid chromatography based on QuEChERS |
| title_short | Determination of acrylamide in fried foods by high performance liquid chromatography based on QuEChERS |
| title_sort | determination of acrylamide in fried foods by high performance liquid chromatography based on quechers |
| topic | quechers high performance liquid chromatography (hplc) fried food acrylamide z-sep+ |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20230908 |
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