Nemoto Satoru, Takatsuki Satoshi, Sasaki Kumiko, Maitani Tamio
National Institute of Health Sciences: 1-18-1, Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
Shokuhin Eiseigaku Zasshi. 2002 Dec;43(6):371-6. doi: 10.3358/shokueishi.43.371.
A method was developed for the determination of trace amounts of acrylamide (AA) in foods. The method includes the addition of 13C-labeled acrylamide-1-13C (AA-1-13C) as an internal standard, extraction with water, bromination, clean-up with a Florisil cartridge column, dehydrobromination and GC/MS analysis in the selected ion monitoring (SIM) mode. Bromination of AA to 2,3-dibromopropionamide (2,3-DBPA) was done using potassium bromide and potassium bromate under an acidic condition. 2,3-DBPA was converted to 2-bromopropenamide (2-BPA) by dehydrobromination with triethylamine before GC/MS analysis. The recoveries of AA from spiked potato chips, corn snack, pretzel and roasted tea were 97-105%, and their relative standard deviations were 0.8-3.9%. The detection limit of AA in foods was 9 ng/g. The method was applied to thirty-one foods purchased from retail markets. AA was found in potato chips at the level of 466-3,340 ng/g, and in other foods at the level of ND-520 ng/g.
开发了一种测定食品中痕量丙烯酰胺（AA）的方法。该方法包括添加13C标记的丙烯酰胺-1-13C（AA-1-13C）作为内标，用水萃取，溴化，用弗罗里硅土柱净化，脱溴化氢以及在选择离子监测（SIM）模式下进行气相色谱/质谱分析。在酸性条件下，使用溴化钾和溴酸钾将AA溴化为2,3-二溴丙酰胺（2,3-DBPA）。在进行气相色谱/质谱分析之前，通过用三乙胺脱溴化氢将2,3-DBPA转化为2-溴丙烯酰胺（2-BPA）。加标薯片、玉米零食、椒盐脆饼和焙茶中AA的回收率为97-105%，相对标准偏差为0.8-3.9%。食品中AA的检测限为9 ng/g。该方法应用于从零售市场购买的31种食品。在薯片中发现AA的含量为466-3340 ng/g，在其他食品中含量为ND-520 ng/g。
