Determination of Acrylamide by GC/FID

• Main Authors: Yin-wen Kao, 高胤文
• Other Authors: Wu-ming Choong
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/19368896737093523911

碩士 === 大仁科技大學 === 環境管理研究所 === 93 === This research is to develop an analysis method by using a GC/ FID to analyze acrylamide content. Also, a suitable step of sample preparation for this analysis method is developed to make the routine analyze for the general laboratory. In this research tests of real sample and model system by this analysis step have been done to confirm feasibility of this method. The experimental result showed that this analysis method certainty could be used to determine the content of acrylamide in food. The Method Determination Limit (MDL) is 0.5 ppm and the average recovery rate can reach at about 90﹪. This study can be used to assay several kinds of foods people regularly intake. And the studies showed that all foods with acrylamide. These acrylamide contents are greatly over the regulation of tap water standard by WHO (0.0005 ppm), such as the average content of instant noodles to reach at 6 ppm higher. Moreover, in the model system experiment confirmed that acrylamide in food firmly form the asparagines and reducing sugars under the high temperature.