Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH, USA.
Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH, USA.
Food Chem. 2015 May 1;174:154-62. doi: 10.1016/j.foodchem.2014.11.001. Epub 2014 Nov 8.
The most common methods for acrylamide analysis in foods require the use of LC-MS/MS and GC-MS. Although these methods have great analytical performance, they need intensive sample preparation, highly specialised instrumentation, and are time consuming. In this study, portable and handheld infrared spectrometers were evaluated as rapid methods for screening acrylamide in potato chips and their performances were compared to those of benchtop infrared systems. The acrylamide content of 64 commercial potato chips (169-2453 μg/kg) was determined by LC-MS/MS. Spectral data were collected using mid-infrared (MIR) and near-infrared (NIR) spectrometers. Partial least squares regression (PLSR) calibration models were developed to predict acrylamide levels. Overall, good linear correlation was found between the predicted acrylamide levels and actual measured acrylamide concentrations by LC-MS/MS (rPred > 0.90 and SEP < 100 μg/kg). Our results indicate that portable and handheld spectrometers can be used as simple and rapid alternatives for acrylamide analysis in potato chips.
最常用于食品中丙烯酰胺分析的方法需要使用 LC-MS/MS 和 GC-MS。虽然这些方法具有出色的分析性能，但它们需要密集的样品制备、高度专业化的仪器，并且耗时。在这项研究中，便携式和手持式红外光谱仪被评估为快速筛选薯片中亚丙烯酰胺的方法，并将其性能与台式红外系统进行了比较。通过 LC-MS/MS 测定了 64 种商业薯片（169-2453μg/kg）中的丙烯酰胺含量。使用中红外（MIR）和近红外（NIR）光谱仪采集光谱数据。建立了偏最小二乘回归（PLSR）校准模型来预测丙烯酰胺水平。总体而言，通过 LC-MS/MS 预测的丙烯酰胺水平与实际测量的丙烯酰胺浓度之间存在良好的线性相关性（rPred > 0.90 和 SEP < 100μg/kg）。我们的结果表明，便携式和手持式光谱仪可以作为薯片中亚丙烯酰胺分析的简单快速替代方法。
