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Determination of acrylamide in food

 Last Update: 2021-06-19
 Source: Internet
 Author: User

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The gas chromatography-mass spectrometry (GC-MS) method (according to GB/T5009.
204-2005) is used for the determination of acrylamide in food
.

1.
Principle

Acrylamide is a polar small molecule compound
.

Acrylamide in food is extracted by polar solvents such as water and alcohol, purified by centrifugal filtration and column, and then brominated to generate 2,3-dibromoacrylamide (2,3-DBPA).

In the formula, X——the content of acrylamide in the sample, mg/kg

p——The concentration of acrylamide in the measuring solution, ug/mL

V——Measurement liquid volume, mL

R-dilution factor

m——the mass of the sample, g

Recommended instrument conditions

Chromatographic column: DB-5ms or a column with equivalent column efficiency, 30m×0.

The detection limit of the method is 7ug/kg

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