Method for detecting in-vitro exposed hemoglobin adduct for evaluating acrylamide and application

Abstract

The invention discloses a method for synchronously detecting in-vitro long-term exposed hemoglobin adduct for evaluating dietary acrylamide. The method comprises the chromatographic conditions and mass spectrum conditions of a blood (rat blood and human body blood) pretreatment method and a detection method. The method has the advantages that a UHPLC-MS / MS (ultra performance liquid chromatography-tandem mass spectrometry) method of isotope dilution is adopted, two types of hemoglobin adducts of the acrylamide are quantified, and the analysis time is greatly shortened, and AAVal-PTH and two types of space isomers of GAVal-PTH can be well separated at the same time; the synchronous detection is realized, and the internal exposure amount of the acrylamide can be more comprehensively evaluated.

Description

Technical field

[0001] The invention relates to a synchronous detection method for evaluating hemoglobin adducts exposed in the body for a long time in dietary acrylamide and its application, and belongs to the field of food safety. Background technique

[0002] In 2002, researchers from the Swedish National Food Administration and Stockholm University jointly announced that high levels of acrylamide (AA) were found in fried foods and baked foods, and subsequent studies proved that acrylamide in hot processed foods The formation is derived from Maillard reaction (Swedish National Food Administration, Information about acrylamide in food, 2002, 4), which has attracted great attention from the international community. Acrylamide is a kind of colorless and odorless white crystal small molecule substance. It is an important chemical raw material and has a wide range of industrial applications. Human body intake of acrylamide mainly comes from foods with high carbohydrate content, su...

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