แก๊สโครมาโทกราฟีที่มีการตรวจวัดแบบเฟลมไอออไนเซชันสำหรับการหาปริมาณอะคริลาไมด์ในมันฝรั่งทอด
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Abstract
Abstract
Acrylamide is a carcinogenic compound that can be formed at high temperature during the cooking process. Acrylamide is a byproduct of the Maillard reaction between the amino group of asparagine and carbonyl groups of reducing sugars. The objective of this work was to develop a quantification method of acrylamide in potato chip using gas chromatography-flame ionization detection (GC-FID). Acrylamide in the samples was extracted with deionized water. Fat, oil, carbohydrate and protein in the water extract were then removed before derivatization with xanthydrol. Finally, the derivative was extracted with anisole and analyzed using GC-FID. Some influential parameters were studied such as sample clean-up, the concentration of xanthydrol and hydrochloric acid, derivatization time and temperature of derivatization, and type of extraction solvent. Under the optimal conditions, the calibration curve was linear in the range of 70-140,000 ng/kg (r2 = 0.9994). Limits of detection and quantitation were 14 and 70 ng/kg, respectively. Acrylamide content in six potato chip samples was analyzed using the developed method and found in the range of 1.52-13.09 µg/kg with the recoveries of 78.10-111.87 %.
Keywords: gas chromatography; flame ionization detector; acrylamide; xanthydrol; potato chip
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References
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