The Establishment Of Two HPLC Methods For Determination Of Acrylamide In Starch-based Foods And Influence Of Processing Conditions On Acrylamide Levels In Shaobing

A simple and rapid method using ion-exchange high performance liquid chromatography(HPLC)coupled with diode array detection(DAD)was developed for the determination of acrylamide in starch-based foods.Acrylamide was extracted by 80% methanol and cleaned by a Oasis HLB solid-phase extraction(SPE)cartridge.For analysis, a HC-75 H⁺ cation exchange column was used with 0.005 mol/L sulfuric acid as mobile phase,flow rate was 0.6 mL/min and detection wavelength was set at 200 nm.The limit of detection was estimated at 30μg/kg and recoveries of acrylamide from samples spiked at levels of 100～1000μg/kg ranged between 92%and 104%.Finally,a test for commercial products such as potato crisps,biscuits,Youtiao,Shaobing showed good precision of the method,with relative standard deviations below 9%,giving results similar with those reported in the literature.Another reliable,sensitive and low-cost analytical method utilizing high performance liquid chromatography with pre-column ultraviolet derivatization that can be easily adopted by most analytical laboratories.Acrylamide was extracted from foods by water and converted to 2-bromopropenamide(2-BPA)by bromination prior to separation on a reversed-phase C₁₈column.2-BPA was well resolved from co-extractives and detected by diode array detection(DAD)at 215 nm.The limit of detection was estimated at 10μg/kg and recoveries of acrylamide ranged between 89%and 109%.The method was applicable to a wide range of food category groups,with relative standard deviations below 10%.The advantages and shortcomings of two HPLC methods were compared with their costs,sample pre-treatment procedures,LOD,LOQ etc.The most suitable characters of applicability were concluded.The second method is better than the first one.Shaobing,a kind of Chinese traditional food,was studied.The effects of baking time,temperature,ferment,bread or cake flour,honey or egg white on the product quality were studied in this paper,especially the factors which affect the acrylamide formation during baking were detected and analyzed.High temperature,long time,cake flour,ferment,covered with honey can increase the contents of acrylamide.Both 170℃20 min and 200℃15 min's baking conditions were suggested.Covered with egg white was also recommended because it will help to reduce acrylamide in Shaobing.