| Early in 1994, The IARC ranked acrylamide as potential carcinogenicity. In April 2002, Sweden scientists first reported that the presence of acrylamide in a wide range of fried or baked food samples. From then on, acrylamide has attracted worldwide attention. The mechanism of acrylamide generated mainly by amino acids (mostly asparagine) and reducing sugars generated through the Maillard reaction. Deep-fried or baked at high temperature treatment of high-starch foods there is a higher concentration of acrylamide, and many Chinese herbal medicines derived from plants, roots and fruits, in which high levels of starch and sugar, and some also need to be cooked at high temperatures Processing used, then Chinese medicine concocted by the high temperatures contain acrylamide how to detect? This is an issue we are concerned. How to control the process of acrylamide in cooked Chinese herbal medicines? These studies for the production of traditional Chinese medicine to enhance efficacy in terms of traditional Chinese medicine, the study has important significance. This thesis consists of four chapters:Chapter one:In reference to an extensive literature on the basis of an overview of the formation mechanism of acrylamide, detection method, and free amino acid detection methods.Chapter two A simple and rapid method using ion-exclusion liquid chromatography was developed for the determination of acrylamide in concoction of Chinese herbal medicines. The method entails extraction of acrylamide with water, concentration, and cleanup with an Oasis HLB solid-phase extraction (SPE) cartridge and Bond Elut PRS, then separated and detected by UV detector. the limit of detection was estimated to be35 mg/kg based on the signal-to-noise ratio of 3 recorded at 210 nm. The recoveries was between 95% and 101.0%, The relative standard deviation was less than 1.64%. The method is simple, fast and accurate. It can be used for the investigation of acrylamide in processing of Chinese medicine.Chapter three:In this paper, several additives on acrylamide generation of Chinese herbal medicines concocted by the amount of impact. Radix Asparagi concoced the formation of acrylamide in Chinese herbal medicines, the use of several commonly used food additives, hydrochloric acid, phosphoric acid, citric acid, tartaric acid, acetic acid, lactic acid, glycine, cysteine, glutamic acid and tryptophan soaking raw medicinal herbs, results show that with non-treated compared with the direct concocted traditional Chinese medicine concocted by Chinese herbal medicines can substantially reduce the formation of acrylamide in the amount of. The results of glycine was observed by reducing the effect of acrylamide in the best, followed by inorganic acids. In this study, water extract of acrylamide in cooked Chinese herbal medicines by solid-phase extraction column purification, using high-performance liquid chromatography separation of binary gradient elution and UV detection level was determined.Chapter four:This chapter to establish a pre-column derivatization RP-HPLC method of determination of before and after the amino acid content of Radix Asparagi analysis. PITC for the pre-column derivatization reagent, using C18 column (250×4.6mm), sodium acetate buffer solution (pH6.5)-acetonitrile and 80% acetonitrile aqueous solution as mobile phase, using gradient elution, UV detection device detection wavelength at 254 nm,12 kinds of amino acids can be detected in the 40min period, a better separation effect, in the concentration range of 0.5-500μg/mL showed good linear relationship, with an average recovery rate of 85%-110%. Experimental results showed that the Radix Asparagi after the amino acid content was decreased. The method separation is good, sensitive, accurate, simple, and the ordinary C18 column, can be widely used in traditional Chinese medicine in the simultaneous analysis of multiple amino acids. |
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