Effect of Rotary Evaporation and Solvent Extraction on the Recovery of Acrylamide in Gas Chromatographic Determination
摘 要
试验表明:在气相色谱法测定食品中丙烯酰胺中,溶剂萃取过程中的损失是造成回收率低的主要原因;在旋转蒸发过程中未发现丙烯酰胺有明显损失.此外,在溴化处理过程中,丙烯酰胺的损失达10%.
Abstract
It was found that in the GC determination of acrylamide in foodstuff,the main influential factor on the low recovery of acrylamide was the loss in the process of solvent extraction,and that no significant loss of acrylamide was found in the course of rotary evaporation.In addition,during the process of bromination,a loss of 10% of acrylamide was attained.
中图分类号 O657
所属栏目 工作简报
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收稿日期 2008/2/18
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备注周宇(1975-),男,江苏淮安人,工程师,硕士,主要从事食品安全研究.
引用该论文: ZHOU Yu. Effect of Rotary Evaporation and Solvent Extraction on the Recovery of Acrylamide in Gas Chromatographic Determination[J]. Physical Testing and Chemical Analysis part B:Chemical Analysis, 2009, 45(3): 276~277
周宇. 气相色谱法测定中旋转蒸发和有机溶剂抽提对丙烯酰胺回收率的影响[J]. 理化检验-化学分册, 2009, 45(3): 276~277
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参考文献
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【2】Murkovic M.Acrylamide in austrian foods[J].Journal of Biochemical and Biophysical Methods,2004,61:161-167.
【3】Tareke E,Rydberg P,Karlsson P,et al.Analysis of acrylamide,a carcinogen formed in heated foodstuffs[J].Journal of Agricultural and Food Chemistry,2002,50:4998-5006.
【4】Christian G,Sabine K.Analysis of acrylamide and mechanisms of its formation in deep-fried products.Eur[J].J Lipid Sci Technol,2002,104:762-771.
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