Abstract:

The dynamic changes in acrylamide content in Chinese braised pork in brown sauce during cooking were
monitored. The sample was extracted with water, defatted by liquid-liquid extraction, and cleaned-up by solid phase
extraction column. The target compounds were determined by high performance liquid chormatography-tandem quadrupole
mass spectrometry (HPLC-MS-MS) with multiple reaction monitoring mode (MRM), and quantified by an internal standard
method. The linear range was 10–1 000 ng/mL with a linear correlation coefficient of 0.999 9. The limit of detection (LOD)
and limit of quantification (LOQ) were 0.1 and 1 μg/kg, respectively. The recoveries were 91.4%–105.8% with relative
standard deviation (RSD) of less than 8%. The acrylamide levels in Chinese braised pork in brown sauce were found to
follow an inverted V-shaped trend. The average content of acrylamide reached its peak (42.4 μg/kg) after addition of sugar,
soy sauce and other seasonings.

Key words: braised pork in brown sauce, dynamic monitoring, acrylamide, high performance liquid chromatographytandem quadrupole mass spectrometry