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| Detection of Acrylamide in Fried Meat Products by Silica Gel Solid Phase Extraction-High Performance Liquid Chromatography |
| ZHENG Wei1, XU Shiming2,*, ZHAO Ruilian2, ZHANG Jianmei2, GUO Guangping2, SUN Chengfeng1, WANG Guangjie2 |
1.Institute of Food Science and Engineering, Yantai University, Yantai 264005, China;
2.Yantai Xiwang Food Co. Ltd., Yantai 264002, China |
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Abstract This paper presents a silica gel solid phase extraction-high performance liquid chromatography (HPLC) method to detect the content of acrylamide in fried meat products. The extract was cleaned up by solid phase extraction using silica gel as the adsorbent prior to being analyzed by HPLC. The detection wavelength was set at 205 nm. The separation was performed using a Kromisil C18 (250 mm × 4.6 mm, 5 μm). The mobile phase used was a 5:95 (V/V) mixture of methanol and water at a flow rate of 0.8 mL/min. Recoveries of the proposed method for spiked samples ranged from 73.5% to 80.8%, with relative standard deviation (RSD) no greater than 5.54% (n = 5). The limit of detection was 10 ng/mL (RS/N = 3). This method is simple and reliable, and can be used for the detection of acrylamide in fried meat products.
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