焙烤小麦胚芽中丙烯酰胺含量的测定与分析

Determination of Acrylamide in Baking Wheat Germ

摘要:

以小麦胚芽为样品,设定140, 170, 200℃ 3个焙烤温度,每个温度按不同的焙烤时间(分别为10, 15, 20min)进行焙烤，样品中加入内标液甲基丙烯酰胺后，以水提取，Carrez试剂除去蛋白质，正己烷脱去油脂，乙酸乙酯萃取,提取液浓缩至1mL，利用气相色谱测定其丙烯酰胺的浓度，并比较不同焙烤条件下麦芽中丙烯酰胺含量。结果:丙烯酰胺在0.125~2.0μg/mL浓度范围内具有良好的线性(R2=0.999)，加标平均回收率为88. 1%～104.6%，相对标准偏差(RSD)小于6.7%；焙烤温度相同时，麦芽中丙烯酰胺含量会随着焙烤时间的增加而变大，焙烤时间相同,当焙烤温度为170~200℃时,麦芽中丙烯酰胺含量随着温度的升高而不断减少。

Abstract:

The wheat germ was baked at 140℃, 170℃, 200℃ for different process time (10,15 and 20min), respectively. After adding methacrylami as the internal standard, the sample was extracted by water and then deproteinized by carrez solution and defatted by n-hexane, after that the sample was extracted with ethyl acetate, then evaporated to 1 ml. Then the concentration of acrylamide is determined by gas chromatography to compare the content of acrylamide under different baking conditions. The result showed that the linear range of concentration of acrylamide was 0.125~2.0μg/mL(R2=0.999), the average recovery was from 88.1% to 104.6%, and the relative standard derivations were lower than 6.7%. At the same baking temperature, the content of acrylamide in wheat increased with the increase of baking time. At the same baking time, the content of acrylamide decreased with the increase of baking temperature (170~200℃).