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Method for testing acrylic amide in food

An acrylamide and detection method technology, which is applied in the preparation of test samples, fluorescence/phosphorescence, material excitation analysis, etc., can solve the problems of high cost, complicated operation and time-consuming of acrylamide analysis method, and achieves short detection time, The effect of low inspection personnel requirements and simple and convenient operation

Inactive Publication Date: 2008-11-12
XIAMEN UNIV
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Problems solved by technology

[0005] The purpose of the present invention is to provide a simple operation, high sensitivity, good reproducibility (RSD<7.0%), fast and accurate detection, and high practical value in view of the shortcomings of the existing acrylamide analysis method, such as cumbersome operation, time-consuming, and high cost. A method for the detection of acrylamide in food, which is economical and reliable, and easy to popularize and use

Method used

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  • Method for testing acrylic amide in food
  • Method for testing acrylic amide in food
  • Method for testing acrylic amide in food

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Example 1: Weigh 1 to 5 g of potato chips ground into powder into a container, add 5 to 10 mL of double-distilled n-hexane, degrease with ultrasonication for 10 to 20 minutes, add 7 mL of 1 to 3 mol / L NaCl solution, and ultrasonically extract for 10 to 20 minutes. After centrifugation for 5-10 min, the residue was extracted once more with 5-10 ml of the above solution. Combine the extracts.

[0028] Take 5-10 times the amount of the above-mentioned extract of the sample, add NaOH solution and NaClO solution with a molar ratio of (40-50): (0.8-2.0), react at 0-4°C for 30-60 minutes, and then use phosphoric acid Adjust the pH of the solution to 8.0-9.2 with a salt buffer solution, and finally add a fluorescamine solution with a molar ratio of (0.8-2.0):(3.0-4.2) to NaClO, and mix thoroughly for 5-10 minutes. Adjust the excitation wavelength to 385±5.0nm, put it into a fluorometer to detect the fluorescence intensity, and calculate the content of acrylamide. Depend on ...

Embodiment 2

[0029] Embodiment 2: Weigh 1-5 g of bread that is ground into flour into a container, and operate according to the above-mentioned experimental steps. Measure the fluorescence intensity of the product and calculate the content of acrylamide.

Embodiment 3

[0030] Embodiment 3: Weigh 1-5 g of fried dough sticks ground into powder into a container, and operate according to the above-mentioned experimental procedures. Measure the fluorescence intensity of the product and calculate the content of acrylamide.

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Abstract

The present invention relates to a method for detecting acrylamide in food, and particularly to a quick fluorescent detecting method for detecting AM content in toasted, fried, or baked foods, which is characterized in easy operation, high sensitivity and repeatability, quick and accurate detection, high application value, high economical efficiency and high reliability, and easy application. The method comprises: loading pulverized sample into a container, adding normal hexane, performing ultrasonic degreasing, and blowing dry the residual normal hexane to obtain a product A; adding NaCl solution into the product A, performing ultrasonic extraction and centrifugation, and then re-extracting from the residue with NaCl solution, and combining the liquid extract; adding NaOH solution and then sodium hypochlorite solution into the liquid extract, conditioning the mixed solution after reaction with a phosphate buffer solution to alkaline, and finally adding fluorescamine solution and mixing, and loading the mixed solution to a luminoscope to test.

Description

technical field [0001] The invention relates to acrylamide (AM), in particular to a fluorescence rapid detection method for AM content in baked, baked, fried, fried and other foods. Background technique [0002] On April 24, 2002, the Swedish National Food Administration (NFA) stated that many starchy foods will produce AM during high-temperature cooking, such as potato chips, baked dishes, biscuits, bread and other foods. High content of AM. AM is a toxic compound that can cause DNA damage in the genetic material of cells. High-dose exposure can affect the nervous system and reproductive system of humans and animals, and has certain carcinogenicity to rodents. Although there is no epidemiological data showing that AM is also carcinogenic to humans, this possibility cannot be ruled out, so the International Agency for Cancer (IARC) listed AM as a "possible human carcinogen". This discovery made more international counterparts and the food industry pay attention to the seri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64G01N1/34
Inventor 陈曦张丽梅王旭东曾景斌
Owner XIAMEN UNIV
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