气相色谱质谱联用法测定食品中丙烯酰胺含量

北京理工大学珠海学院2020届本科生毕业设计或论文Determination of Acrylamide in food by Gas Chromatography-massSpectrometryAbstractAs people's understanding of acrylamide continues to deepen,the possibility thatacrylamide is carcinogenic is also widespread.Acrylamide is produced in foods rich instarches under high temperature conditions,which poses a potential threat to human health.Inorder to discuss the content of acrylamide in foods,this paper establishes a gaschromatography-mass spectrometry detection method for the content of acrylamide in ediblesugars.By optimizing the pretreatment bromine water derivatization step,under acidicconditions,the potassium bromate solution is reacted with the potassium bromide solution,and the new bromine generated by the reaction replaces the bromine water,thereby improvingthe derivatization efficiency of acrylamide.By this method,the recovery rate of the target iscalculated as 99%-100%,and the minimum detection limit is 0.018ug /L.The method hasgood reproducibility,accurate quantification and high sensitivity,and is suitable for thedetermination of acrylamide in food.Keywords:Chromatography-mass Spectrometry Acrylamide;Food