Abstract: Acrylamide in fried instant noodle was determined by gas chromatography/mass spectrometry. With the aid of the methyl acrylamide as an internal standard, acrylamide was derivatized through bromination and determined by GC/MS. Multi- method of GC/ECD, GC/FTD and GC/MS method were used to identify the target substance and quantify the acrylamide. The recoveries obtained from samples spiked with standards at the levels of 37.5μg/kg were in the range of 70.9%～87.6% and relative standard deviations (n=7) is 9.8%. Linearity of peak area was obtained over a wide range of concentration (0.05 to 5000g/L), and the correlation coefficient was greater than 0.999. The method is better than gas chromatography method and is reliable, selective and reproducible. It can be used in research of the acrylamide in fried instant noodle.

Key words:  , gas chromatography/mass spectrometry； acrylamide； fried instant noodle；