Fluorometric analysis based detection method for acrylamide in fried food

A technology for acrylamide and fluorescence analysis, which is applied in the direction of fluorescence/phosphorescence, material excitation analysis, etc., can solve the problems of unsafe test conditions, high derivation temperature, and complicated process, so as to improve safety and stability, avoid high temperature reaction, The effect of increasing the fluorescence intensity

Active Publication Date: 2015-08-12
XIAMEN UNIV
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Problems solved by technology

There are few current fluorescence rapid methods for measuring acrylamide, and the derivatization reagent used in the method coupled with high-performance thin-layer chromatography is relatively toxic and the process is complicated (Alpmann A., Morlock G. Rapid and sensitive determination of acrylamide in drinking water by planar chromatography and fluorescence detection after derivatization with dansulfinic acid[J].Journal of separation science,2008,31(1):71-77); another fluorescence detection analysis method is based on Hoffman degradation reaction, acrylamide is derivatized at 90 The method of derivatizing vinylamine at ℃ high temperature can also quantitatively detect acrylamide, but the high derivatization temperature is easy to accelerate the volatilization of acrylamide monomer and the change of the volume of the detection solution system, the test conditions are not safe, and the stability of the results is not good (Liu C.C. , Luo F., Chen D.M., et al.Fluorescence determination of acrylamide in heat-processed foods[J].Talanta,2014,123:95-100.)

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  • Fluorometric analysis based detection method for acrylamide in fried food
  • Fluorometric analysis based detection method for acrylamide in fried food
  • Fluorometric analysis based detection method for acrylamide in fried food

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Experimental program
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Embodiment 1

[0055] Embodiment 1: the establishment of standard method:

[0056] Add 500 μL of AA solution with a concentration of (0.1, 0.2, 0.6, 1, 4, 10 μg / mL) into 10 μL of KPS solution, add 100 μL of TPO solution at the same time, mix well and put it into a UV lamp (wavelength 365nm and 254nm UV are turned on at the same time ) under irradiation for 1h. Then add 200 μL phosphate buffer solution (PBS, pH 8), then add 200 μL fluorescamine solution and 480 μL Tx-100 solution, mix well, and measure the fluorescence intensity of the system at 465 nm under the condition of excitation wavelength 375 nm. A good linear relationship between fluorescence intensity and AA can be obtained, such as Figure 6 As shown, the linear equation of the working curve can be obtained as y=552.76+37.41x, the correlation coefficient R=0.994, the linear range is 0.2–10 μg / mL, and the lowest detection limit calculated by triple noise is 0.15 μg / mL.

Embodiment 2

[0057] Embodiment 2: the detection of actual sample:

[0058] The sample pretreatment step in the method of the present invention.

[0059] 1) Degreasing: Select six kinds of fried samples to pulverize and dry at 60°C. Weigh 1.0g of the reagent sample into a 50mL centrifuge tube, add 10mL of distilled n-hexane to degrease, oscillate, sonicate for 10min, then place it for 10min, filter to take the filter residue, then add 10mL of n-hexane to the filter residue, repeat the above experimental steps.

[0060] 2) Extraction: extract the filter residue in operation 1) with ultrapure water, add 10 mL of ultrapure water to the filter residue, ultrasonicate for 10 minutes, centrifuge (10000 rpm) for 10 minutes, and filter to obtain the supernatant. Add 10 mL of ultrapure water to the filter residue, repeat the above operation, and combine the extracts.

[0061] 3) Polymerization and detection of acrylamide: add 500 μL of extraction solution containing 10 μg / mL standard AA solution to...

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Abstract

The invention provides a fluorometric analysis based detection method for acrylamide in fried food and relates to detection of the fried food. The method includes: (1) preparing a reagent, to be more specific, preparing 100 microgram/mL acrylamide stock solution, 0.05g/mL polymerizer solution, 3mM photoinitiator, 10% fluorescence sensitizer, 5mg/mL fluorescamine solution and 0.1M phosphate buffered solution; (2) optimizing detection conditions including pH, polymerizer concentration, TPO concentration, fluorescence sensitizer concentration and fluorescamine concentration; (3) polymerizing and detecting acrylamide. Efficiency of converting acrylamide into polyacrylamide is increased; the acrylamide is polymerized into the polyacrylamide at room temperature in daylight, high-temperature reaction is avoided, and safety and stability of the method are improved; by the aid of the fluorescence sensitizer, green fluorescent substances generated by the fluorescamine and the polyacrylamide can be protected, fluorescence intensity can be enhanced, and sensitivity of the method is improved.

Description

technical field [0001] The invention relates to the detection of fried food, in particular to a method for detecting acrylamide in fried food based on fluorescence analysis. Background technique [0002] Acrylamide is a highly polar small molecular compound, not volatile, odorless, easily soluble in polar solvents such as water, ethanol, acetone, etc., and has a high content in fried, grilled and baked starchy foods. Acrylamide can undergo addition reaction with hemoglobin in animal blood, resulting in genetic material damage and gene mutation, and has carcinogenicity, neurotoxicity, genotoxicity and genotoxicity to animals. In April 2002, researchers from the Swedish National Food Administration and Stockholm University found that some fried and baked starchy foods such as French fries and potato chips contained a large amount of acrylamide, which aroused great concern from the international community. (Mottram D.S., Wedzicha B.L., Dodson A.T. Food chemistry: acrylamide is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64
Inventor 王翊如荣铭聪陈曦
Owner XIAMEN UNIV
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