Hemoglobin adduct assay method and application for evaluating acrylamide exposure in vivo

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 method for synchronous detection of hemoglobin adducts for evaluating medium and long-term in vivo exposure of dietary acrylamide and an application thereof, belonging to the field of food safety. Background technique

[0002] In 2002, the Swedish National Food Administration and Stockholm University researchers jointly announced that high levels of acrylamide (Acrylamide, AA) were found in fried foods and baked foods, and subsequent studies proved that acrylamide in heat-processed foods Formed from the Maillard reaction (Swedish National Food Administration, Information about acrylamide in food, 2002, 4), it has aroused great concern from the international community. Acrylamide is a colorless, odorless white crystalline small molecular substance, which is an important chemical raw material and has a wide range of industrial uses. Human intake of acrylamide mainly comes from foods with high carbohydrate content, such as pota...

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