Abstract: A high performance liquid chromatographic (HPLC) method and a gas chromatographic method were optimized for the determination of acrylamide in food. HPLC method was used as follows: separation is carried out on a column of C18 (250 ×4.6 mm i.d 5μm) with methanol-0.02 mol/L ammonium acetate (5:95, V/V) as mobile phase, elution flow rate 0.6 ml/min and detection wavelength 205 nm. GC-μECD method was used as follows: KBrO3 and KBr are applied to derivate acrylamide into α,β-dibromopropionamide(2,3-DBPA)- 2-bromopenamide(2-BPA),while derivatives of acrylamide are separated by FFAP capillary column and determined by GC- μECD.The experimental results show a good linear relationship between the peak area and the concentration (r>0.99), where as the recoveries for acrylamide are resrectively 86.3 %～96.9 % for HPLC and 84.6 %～ 98.5 % for GC, and the relative standard deviation is respectively 2.13 % for HPLC and 4.36% for GC. The LOQ is respectively 0.05mg/kg for HPLC and 0.02 mg/kg for GC. The results show that the two methods have no notable diversity and both are simple, rapid, accurate and well suited for analysis of acrylamide in fried foods and baked foods as well.

Key words: acrylamide : HPLC； GC-&mu, ECD electrochromism device； derivate；