Research on Determination of Acrylamide in Fried Food by Flow Injection Chemiluminescence
- DOI
- 10.2991/icesame-17.2017.155How to use a DOI?
- Keywords
- Flow Injection Chemiluminescence; Fried Food; Acrylamide
- Abstract
In order to establish a novel flow injection chemiluminescence method for the analysis of trace acrylamide in fried foods, the acrylamide in the sample was extracted, and its effect on Luminol-Hydrogen Peroxide Chemical luminescence system to enhance the role of the determination of the conditions of the system to optimize and discuss the system. The results showed that the linear range of acrylamide was 1.0 × 10 -6 ~ 1.0 × 10 -3 mol / L, the correlation coefficient r = 0.9993, the detection limit was 3.95 × 10 -8 mol / L, The relative standard deviation (RSD) of the sample was 1.3% ~ 107%, and the relative standard deviation (RSD) was 1.3% (n = 9). The method is simple and quick, low cost, practical, for the determination of fried foods in the acrylamide, the results are satisfactory.
- Copyright
- © 2017, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Yun Li AU - Xiuli Zhang PY - 2017/06 DA - 2017/06 TI - Research on Determination of Acrylamide in Fried Food by Flow Injection Chemiluminescence BT - Proceedings of the 2017 2nd International Conference on Education, Sports, Arts and Management Engineering (ICESAME 2017) PB - Atlantis Press SP - 724 EP - 727 SN - 2352-5398 UR - https://doi.org/10.2991/icesame-17.2017.155 DO - 10.2991/icesame-17.2017.155 ID - Li2017/06 ER -