Fluorescence determination of acrylamide in heat-processed foods.
Congcong Liu, Feng Luo, Dongmei Chen, Bin Qiu, Xinhua Tang, Huixian Ke, Xi Chen
Author Information
Congcong Liu: Key Laboratory of Analysis and Detection Technology for Food Safety, Ministry of Education, Department of Chemistry, Fuzhou University, Fuzhou 350002, China.
Feng Luo: Fujian Research Institute of Metric Science, Fuzhou 350003, China.
Dongmei Chen: Fujian Research Institute of Metric Science, Fuzhou 350003, China.
Bin Qiu: Key Laboratory of Analysis and Detection Technology for Food Safety, Ministry of Education, Department of Chemistry, Fuzhou University, Fuzhou 350002, China.
A simple and rapid fluorescence method has been developed for the determination of acrylamide in heat-processed food samples. In the determination, acrylamide is degraded through Hofmann reaction to generate vinyl amine, and pyrrolinone is produced when the vinyl amine reacts with fluorescamine, resulting in a strong fluorescence emission at 480 nm. Hofmann reaction is a key step for the fluorescence determination of acrylaminde, and the reaction conditions are investigated and optimized. Under the optimal conditions, the fluorescence intensity increases with the increase of acrylamide concentrations. The linear range between the fluorescence intensity and the square-root of acrylamide concentrations is from 0.05 μg mL(-1) to 20 μg mL(-1) with the correlation coefficient R(2)=0.9935. The detection limit is 0.015 μg mL(-1) and the recovery for food samples is from 66.0% to 110.6%. In comparison with Specification of Entry&Exit Inspection and Quarantine Bureau of The People׳s Republic of China (SN/T 2281-2009), the method showed comparable results and demonstrated the accuracy of the method.
