Abstract:

A method for the determination of acrylamide in deep-fried pork has been proposed using solid phase extraction
(SPE) and high performance liquid chromatography (HPLC). Samples were degreased with n-hexane and extracted
sequentially with 2 mol/L sodium chloride solution followed by ethyl acetate. Then the extract was cleaned up on an Oasis
HLB solid phase extraction column and separated on a Hypersi10DS2-C18 chromatographic column with a mobile phase
consisting of methanol and water (5:95, v/v). Acrylamide was analyzed quantitatively by internal standard method. The
results showed that the limit of qualitative detection of the proposed method was 6 μg/kg, and the limit of quantitative
detection was 20 μg/kg. The standard curve was linear within the range of 0.05–1.00 μg/mL with a correlation coefficient of
0.999 8. The recoveries of the spiked sample ranged between 90% and 92% with a relative standard deviation (RSD) lower
than 3.5%. This method proved to be simple, fast and highly sensitive.

Key words: deep-fried pork, acrylamide, solid-phase extraction, high performance liquid chromatography