Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/34083
標題: Determination of acrylamide in food by solid-phase microextraction coupled to gas chromatography-positive chemical ionization tandem mass spectrometry
作者: Lee, M.R.
李茂榮
Chang, L.Y.
Dou, J.P.
關鍵字: acrylamide
solid-phase microextraction
gas chromatography-mass
spectrometry
positive chemical ionization
French fries
potato crisps
liquid-chromatography
heated foodstuffs
maillard reaction
potato-chips
products
extraction
期刊/報告no:: Analytica Chimica Acta, Volume 582, Issue 1, Page(s) 19-23.
摘要: A method has been developed to determine acrylamide in aqueous matrices by using direct immersion solid-phase microextraction (SPME) coupled to gas chromatography-positive chemical ionization tandem mass spectrometry (GC-PCI-MS-MS) in the selected reaction monitoring (SRM) mode. The optimized SPME experimental procedures to extract acrylamide in water solutions were: use of a carbowax/divinyl benzene (CW/DVB)-coated fiber at pH 7, extraction time of 20 min and analyte desorption at 210 degrees C for 3 min. A detection limit of 0.1 mu g L-1 was obtained. The linear range was 1-1000 mu g L-1. The relative standard deviation was 10.64% (n = 7). The proposed analytical method was successfully used for the quantification of trace acrylamide in foodstuffs such as French fries (1.2 mu g g(-1)) and potato crisps (2.2 mu g g(-1)). (c) 2006 Elsevier B.V. All rights reserved.
URI: http://hdl.handle.net/11455/34083
ISSN: 0003-2670
文章連結: http://dx.doi.org/10.1016/j.aca.2006.08.042
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