关键词: 丙烯酰胺, 油炸食品, 微分脉冲伏安法, 快速检测

Abstract:

The electrochemical reaction of acrylamide (AA) at a platinum electrode was studied and an analytical method
for the determination of AA in fried foods was proposed by differential pulse voltammetry (DPV). The cyclic voltammogram
of acrylamide at the platinum electrode in an electrolyte solution containing 2 × 10-3 mol/L H2SO4 and 0.1 mol/L LiCl
showed one well-defined reduction peak at －0.58 V and oxidation peak at －0.38 V. The optimal experimental conditions
for determining acrylamide by DPV were determined as follows: scanning range 0-－1.0 V, pulse increment 0.005 V, pulse
amplitude 0.05 V, pulse width 0.05 s, pulse interval 2.0 s, and sensitivity 100 μA. A linear relationship was found between
the reduction peak current of acrylamide and its concentration in the range of 3.0 × 10-8-9.0 × 10-8 mol/L, with the linear
equation of y = 440.95x－1.4893 (correlation coefficient 0.9954). The recovery rate of AA was 94.4%-103.2% with RSD
of 0.324%-1.785%, and the limit of detection (LOD) was 1.0 × 10-8 mol/L. Compared with the current HPLC method, the
DPV method was more sensitive without any complicated pre-treatments or expensive equipment. Therefore, the developed
method is applicable for the rapid determination of acrylamide in fried foods.

Key words: acrylamide, fried food, differential pulse voltammetry, rapid determination