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研究生:蕭舜文
研究生(外文):Shun-Wen Hsiao
論文名稱:以氣相層析/離子阱質譜儀分析中式食品中丙烯醯胺之含量
論文名稱(外文):Determination of Acrylamide in Chinese Foods by Gas Chromatography / Ion Trap Mass
指導教授:葉安義葉安義引用關係
學位類別:碩士
校院名稱:國立臺灣大學
系所名稱:食品科技研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2004
畢業學年度:92
語文別:中文
論文頁數:85
中文關鍵詞:三乙基胺丙烯醯胺氣相層析質譜儀固相萃取匣衍生化
外文關鍵詞:acrylamideGC-MSsolid phase extraction cartridg
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澱粉類食品經過油炸或烘烤後會產生丙烯醯胺,針對中式食品的丙烯醯胺含量數據目前付之闕如,因此分析國人常消費的食品中所含之丙烯醯胺含量即為一重要課題。本研究建立以氣相層析/離子阱質譜儀,分析中式食品包括泡麵、麵筋及油條中丙烯醯胺之含量。取 5 g 樣品添加 30 mL 純水進行萃取食品中的丙烯醯胺,並以 HLB 及 MCX 串聯之固相萃取匣淨化樣品。樣品經由溴化衍生程序,置於 4℃ 冷藏庫中反應 15 小時,再以乙酸乙酯萃取該衍生化物 2,3-dibromopropionamide ( 2,3-DBPA ),但 2,3-DBPA 不穩定會產生部分裂解之情形,故添加三乙基胺將 2,3-DBPA 轉化為 2-bromopropenamide ( 2-BPA ) 。定量分析以碳 13 同位素丙烯醯胺 ( 1,2,3-13C3-acrylamide ) 為內部標準品。分析結果以外添加丙烯醯胺標準品 10 ng/g 至 50 ng/g 檢體濃度進行回收試驗,回收率介於 101∼109% ,最低偵測極限為 5 ng/g,最低定量極限為 10 ng/g。檢測市售中式食品結果顯示,生油條油炸 5 分鐘後,檢出含量為 289∼441 ng/g ,麵筋檢出量較少,泡麵之檢出量最高為 156 ng/g 甚至有一件未檢出,老油條的檢出量最多為 890∼898 ng/g 。以生油條測試不同油炸溫度與時間對丙烯醯胺含量生成之影響,發現油炸溫度愈高且油炸時間愈長,生成之丙烯醯胺含量愈多。而不同廠牌之泡麵,其外觀色度與丙烯醯胺之含量有關。

Recently acrylamide has been detected in fried or baked starchy foods. Many tradition Chinese foods with high starchy content are also fried or baked. Thus, it is necessary to evaluate the acrylamide contents in Chinese foods. A method has been established for determining acrylamide contents in Chinese foods using GC/MS. The preparation of samples for analysis involved mixing of 5 g of sample with 30 mL water and cleaned up with HLB and MCX tandem cartridges. The sample were derivatized through bromination and kept at 4℃ overnight and was extracted product with ethyl acetate. The extract was brominated to form 2,3-dibromopropionamide ( 2,3-DBPA ), which was found unstable during analysis. Thus, triethylamine was employed to convert 2,3-DBPA to a more stable compound, 2-bromopropenamide ( 2-BPA ). The 13C-labeled acrylamide is an internal standard for quantitative analysis. The recoveries were between 101% and 109% when a noodle dough was spiked with acrylamide a t 10 ng/g to 50 ng/g. The detection limit of acrylamide was 5 ng/g. Among these Chinese foods, instant noodles, twisted cruller, and Mien-Jing, twisted cruller contained most acrylamide ( 289~441 ng/g ). The acrylamide content in Mien-Jing was the least ( 18~ND ng/g ). The acrylamide content in the instant noodles ranged from ND to 156 ng/g. The acrylamide content of twisted cruller increased with time at frying oil temperature at 182℃ and 209℃, respectively.

中文摘要………………………………………………………1
英文摘要…………………………………………………… 2
壹、前言………………………………………………… 3
貳、文獻回顧………………………………………………6
一、丙烯醯胺簡介…………………………………… 6
二、丙烯醯胺在食品中的含量分布情形及影響因子 10
三、分析方法………………………………………… 13
參、材料與方法…………………………………………… 34
一、試驗材料………………………………………… 34
二、試劑與試藥…………………………………………… 34
三、裝置與儀器設備………………………………… 35
四、分析方法………………………………………… 36
肆、結果與討論…………………………………………… 43
一、分析條件之探討………………………………… 43
二、丙烯醯胺衍生化反應…………………………… 44
三、裂解條件的探討………………………………… 46
四、定量及定性分析……………………………………… 48
五、分析方法之評估………………………………… 51
六、市售中式食品之調查…………………………… 52
七、加熱時間與溫度對丙烯醯胺生成之影響……… 54
八、與國外結果之比較…………………………… 55
九、色度與丙烯醯胺含量之關係…………………… 55
伍、結論…………………………………………………… 57
陸、參考文獻……………………………………………… 80


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