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題 名 | Determination of Acrylamide in Chinese Foods by GC-Ion Trap MS Using 2-Bromopropenamide and 2-Bromopropenamide-[8e43]C[feb0]=以氣相層析離子阱質譜儀分析食品中丙烯醯胺之方法 |
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作 者 | 鄭維智; 蕭舜文; 周薰修; 孫璐西; 呂廷璋; 葉安義; | 書刊名 | 藥物食品分析 |
卷 期 | 14:2 2006.06[民95.06] |
頁 次 | 頁207-214+222 |
分類號 | 412.37 |
關鍵詞 | 丙烯醯胺; 氣相層析/離子阱質譜儀; 中式食品; 2,3-二溴丙醯胺; 2-溴丙醯胺; 三乙基胺; Acrylamide; GC/ion-trap MS; 2-bromopropenamide; Chinese foods; |
語 文 | 英文(English) |
中文摘要 | 以氣相層析離子阱質譜儀分析食品中丙烯醯胺含量,檢液需典經溴化反應為溴衍生化物2,3-二溴丙醯胺 (2,3-dibromopropionamide,2,3-DBPA) ,該溴衍生化物為一不安定化合物,易於氣相層析質譜儀分析之注射部分解為2-溴丙醯胺 (2-bromopropenamide,2-BPA) 而影響定量。為利於分析,可添加三乙基胺 (triethylamine) 將二溴化物轉為安定的2-BPA化合物。本研究中以碳13丙烯醯胺同位素 (13C3-labeled acrylamide) 為內線準品,以其衍生化物2-BP (13C3) A特徵離子m/z154及丙烯醯胺衍生化物2-BPA之特徵離子m/z 151之比值與丙烯醯胺之濃度進行定量,回收率介於102-110%之間,最低偵測極限為5μg/kg。以此方法檢測市售傳統之中式食品 (包括麵筋、油條、泡麵及老油條) ,結果顯示以老油條之丙烯醯胺的含量最高,介於890-900μg/kg,麵筋之丙烯醯胺含量最低 (低於20μg/kg) 。 |
英文摘要 | GC/Ion-Trap MS has been employed to determine the acrylamide content in some Chinese foods. The brominated derivative, 2,3-dibromopropionamide (2,3-DBPA), was found unstable and was converted to 2-bromopropenamide (2-BPA) during the GC/MS analysis. Lowering the injector temperature reduced the formation of 2-BPA. Triethylamine was used to convert 2,3-DBPA to 2-BPA, which was stable during the analysis. The 13C3-labeled acrylamide was used as the internal standard. The ratio of peak area of 2-bromopropenamide (m/z 151) to 2-bromopropenamide-13C3 (m/z 154) was used for quantification. The recoveries were between 102% and 110% when wheat flour dough was spiked with acrylamide at 10 to 50 μg/kg, with the detection limit of 5 μg/kg. Among the Chinese foods tested (fried gluten, instant noodles, and twisted cruller), old twisted cruller consisted the most acrylamide (890-900 μg/kg), whereas fried gluten yielded the least acrylamide (less than 20 μg/kg), probably due to the absence of starch. |
本系統中英文摘要資訊取自各篇刊載內容。