Determination of Acrylamide in Fried Foods by Flow Injection-Chemiluminescence Method

doi:10.7506/spkx1002-6630-201322047

Abstract

Abstract:

A new sensitive accurate and cost-effective method established for the determnation of trace acrylamide in
fried foods by using flow injection chemiluminescence. The proposed method was based on enhanced chemiluminescence detection
of the luminal/hydrogen peroxide system in the presence of the acrylamide extracted from samples. Instrumental
parameters and the reaction system were optimized. The linear range of this method was 1.0 × 10-6–1.0 × 10-3 mol/L with a
correlation coefficient of 0.9993, and the detection limit was 3.95 × 10-8 mol/L. The recovery rate was 91%–107%, with
RSD (n = 9) of 1.3%. Satisfactory results were obtained in its practical application.

Key words: flow injection-chemiluminescence, fried foods, acrylamide

CLC Number:

O657.39

GAO Xiang-yang，ZHAO Chen，YOU Xin-xia，WANG Ying-ying. Determination of Acrylamide in Fried Foods by Flow Injection-Chemiluminescence Method[J]. FOOD SCIENCE, 2013, 34(22): 239-242.

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