Method for detecting acrylamide in thermal processed foods by using fluorescence method based on quantum dots

A technology of acrylamide and quantum dots, applied in fluorescence/phosphorescence, material excitation analysis, etc., can solve the problems of poor accuracy and achieve the effects of low detection cost, short detection time, and novel principles

Inactive Publication Date: 2013-12-11
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This method is simple and easy, and can realize online detection, but the accuracy is poor

Method used

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  • Method for detecting acrylamide in thermal processed foods by using fluorescence method based on quantum dots
  • Method for detecting acrylamide in thermal processed foods by using fluorescence method based on quantum dots
  • Method for detecting acrylamide in thermal processed foods by using fluorescence method based on quantum dots

Examples

Experimental program
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Effect test

Embodiment 1

[0069] Embodiment 1. A method for detecting acrylamide in heat-processed food based on quantum dot fluorescence method, using commercially available potato chips as the heat-processed food to be tested, the following steps are carried out in sequence:

[0070] 1) Pretreatment of potato chip samples:

[0071] The potato chips were fully pulverized into powder by a pulverizer, and stored at -20°C for later use. Weigh 1±0.1g potato chip powder into a 50mL centrifuge tube, add 10mL0.3% (volume%) formic acid solution, vortex and mix for 1min, centrifuge at 10000rpm, 4℃ for 10min, and divide into 3 layers after centrifugation: White grease layer at the top, supernatant at the middle layer, and sediment at the bottom.

[0072] Discard the white grease layer and take the supernatant. Repeat the above extraction step once (that is, repeat the above process with the precipitate instead of potato chip powder), and combine the supernatant obtained twice (about 20ml in total) as the samp...

Embodiment 2

[0113] Embodiment 2, change the potato chips in embodiment 1 into another brand of potato chip samples, and all the other are equal to embodiment 1.

[0114] The linear equation is y=1.8633x+604.95(r 2 =0.96), let y=0, the absolute value of x is the content of acrylamide in the sample to be tested, 324.67μg L -1 , therefore, the content of acrylamide in potato chips is 1.082mg kg -1 .

[0115] Verification test: the potato chips sample described in Example 2 was detected by LC-MS / MS method, and the acrylamide content was 1.143 mg kg -1 , is basically consistent with the result obtained in Example 2.

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Abstract

The invention discloses a method for detecting acrylamide in thermal processed foods by using a fluorescence method based on quantum dots. The method comprises the following steps: (1) pretreatment: extracting acrylamide from the thermal processed foods by utilizing a formic acid solution to obtain a sample to be detected; (2) preparation of functional quantum dots: obtaining an NAS-QDs compound solution; (3) detecting acrylamide content in potato chips by using a standard addition method: adding acrylamide standard substance solutions with different concentrations into the sample to be detected so as to obtain different solutions to be detected respectively; taking 450 microliters of NAS-QDs compound solution, adding 5 microliters of 100mmol L-1 photoinitiator TPO and 50 microliters of solutions to be detected to the NAS-QDs compound solution in sequence, and after ultraviolet irradiation, detecting the fluorescence intensity at 600 nm under 365 nm excitation light; and drawing a response curve of the fluorescence intensity and the concentration of the added acrylamide standard substance, and finally obtaining the acrylamide content in the thermal processed foods.

Description

technical field [0001] The invention belongs to the field of rapid detection of food, relates to the detection of acrylamide in heat-processed food, in particular to a detection method based on fluorescence quantitative detection of nano-materials for acrylamide in food. Background technique [0002] Acrylamide (AM) is a white odorless crystalline solid with a molecular weight of 71.09 and a molecular formula of CH 2 CHCONH 2 , boiling point 125°C, melting point 84.8°C, easily soluble in polar solvents such as water, ethanol, methanol, acetone, dimethyl ether and chloroform, stable in acid, easy to decompose in alkali, sensitive to light, exposed to Polymerization occurs more easily under ultraviolet light. Acrylamide is a moderately toxic substance. Animal experiments have shown that the half lethal dose of acrylamide in mice, rabbits, rats, etc. 50 100-150mg / kg. Acrylamide is neurotoxic, can bind to DNA to cause chromosomal abnormalities, and is also potentially carcin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64
Inventor 徐霞红胡沁沁张英李延斌
Owner ZHEJIANG UNIV
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