摘要
建立了一种分析食用油煎炸食物中羧甲基赖氨酸(CML)和羧乙基赖氨酸(CEL)含量的超高效液相色谱-串联质谱法检测方法,并研究了煎炸温度、时间以及不同食用油对CML和CEL含量的影响。样品经硼氢化钠还原4h后,采用HLB固相萃取小柱进行净化和富集,加标回收率达到86.0%~92.9%。CML和CEL在0.01~1.00μg/mL浓度范围内线性良好,相关系数R^2为0.9994~0.9995,检出限均为15.0μg/kg,定量限均为45.0μg/kg。在煎炸温度100~200℃,两者生成量随温度的升高而增加;在煎炸时间10~60min,两者生成量随煎炸时间的延长呈现先增加后不变的趋势,在40min时达到最大值;在比较不同食用油煎炸食物中发现,橄榄油煎炸的食物中CML和CEL含量最低。
A rapid and effective method was established for the determination of CML and CEL in fried food by ultra high performance liquid chromatography mass spectrometry.The effects of frying temperature,time and different edible oil on the content of CML and CEL were also studied.After reduced by sodium borohydride 4 h,the sample was concentrated and purified by HLB solid phase extraction column,and the recovery rate was 86.0 %~92.9%.The linear range of CML and CEL was in the range of 0.01~1.00 μg/mL with a correlation coefficient of 0.999 4~0.999 5.The detection limit was 15.0 μg/kg and the quantitative limit was 45.0 μg/kg.The content of CML and CEL increased with the increase of frying temperature between 100~200 ℃.The production of CML and CEL increased first and then remained constant with the frying time between 10~60 min,and reached the maximum at 40 min.In comparison of fried foods with different edible oils,the content of CML and CEL in fried foods was the lowest.
作者
朱玉洁
ZHU Yu-jie(Jiangsu Food and Drug Vocational and Technical College,Huaian 223003,Jiangsu,China)
出处
《粮食与油脂》
北大核心
2019年第7期88-91,共4页
Cereals & Oils
