Research On The Methods For Determination Of Trace Acrylamide In Foods Based On Solid-phase Extraction

Acrylamide is usually formed in the high temperature heating process of starchyfood-stuffs. Acrylamide pollution in food is becoming a hot spot of research; many countrieshave invested a large number of human and financial resources to carry out extensive researcharound this problem because of its demonstrated neurotoxicity, genotoxicity and potentialhuman carcinogenicity. How to control acrylamide pollution effectively? In addition tochoose the right processing means, to develop an accurate and reliable analytical method ishighly required. It is valuable for the risk assessment to human health and quality control bythe food industry.Novel adsorption functionalized materials were prepared and the polymers having fastand high adsorption toward acrylamide were selected to use as the adsorbents for the solidphase extraction. Two novel methods for determination of acrylamide residues in food weredeveloped by utilizing molecularly imprinted solid-phase extraction coupled to highperformance liquid chromatograph：1. SPE-HPLC method for the determination of trace acrylamide in foodThis method prepared magnetic chitosan, modified chitosan, activated silicon ball, andinvestigated their adsorption ability toward acrylamide compared to the commercial materials(C18, and carbon nanotubes), then chose C18having highest adsorption capacity as solidphase extraction adsorbents, and established a solid-phase extraction coupled to liquidchromatography for the detection of acrylamide. Extraction conditions were optimized. With aloading flow rate of2.0mL min-1for loading100mL, the limit of detection (S/N=3) was66.0ng L-1, and the relative standard deviation (n=5) was4.1%. The blank potato samplesspiked with acrylamide at different levels (0.125,0.250, and0.375μg g-1) were extracted anddetermined respectively by this developed method, and recoveries ranging from88.9%to89.5%were obtained. Finally, the commercial samples of potato chip and bread crust werequantitatively analyzed by this method.2. MISPE-HPLC method for the determination of trace acrylamide in food A molecularly imprinted polymer was prepared in this study, using the hydrophilic2-acrylamido-2-methylpropanesulfonic acid as the functional monomer, and ethylene glycoldimethacrylate as the cross-linker. The imprinted polymer was characterized, and exhibitedgood recognition ability and fast adsorption-desorption dynamic toward the acrylamide.Using this imprinted polymer as sorbent, a novel method of molecularly imprintedsolid-phase extraction based on high performance liquid chromatograph for the determinationof acrylamide was developed. The factors affecting the solid-phase extraction were optimized.At a loading flow rate of2.5mL min-1for loading100mL, the detection limit was72.0ng L-1,The RSD for five replicate extractions was4.7%. The blank potato samples spiked withacrylamide at0.125,0.250and0.500μg g-1levels were analyzed with the recoveries rangingfrom91.5%~95.1%using MIPs as sorbents, and69.3%~73.1%using NIPs as sorbents.Moreover, this method was evaluated for the quantitative detection of twisted cruller andpotato chip which was randomly purchased from the market.