糕点中丙烯酰胺的超高效液相色谱串联质谱检测方法建立及膳食暴露风险评估OA

[Objective]To establish an analytical method for the determination of acrylamide in pastries using solid-phase extraction-ultra-high performance liquid chromatography-tandem mass spectrometry(SPE-UHPLC-MS/MS),and to evaluate its dietary exposure risk.[Method]A method suitable for detecting acrylamide(AA)in pastries was established through optimizing steps such as chromatographic conditions and sample pretreat-ment,with quantification performed via the internal standard method under the multiple reaction monitoring(MRM)mode of mass spectrometry.The point assessment model was used to calculate the dietary exposure of AA in pastries.[Result]The results showed that within the linear range of 5-300 ng/mL,AA exhibited a good linear relationship with a correlation coefficient(R2)of 0.999 89.The limit of detection(LOD)was 0.3 μg/kg,and the limit of quantification(LOQ)was 1.1 μg/kg.The recovery rate ranged from 102.3％to 105.3％,and the relative standard deviation(RSD,n=6)was 4.7％-8.4％.Additionally,the theoretical dietary exposure of AA in commercially available pastries in Hainan was lower than the acceptable daily intake(ADI).[Conclusion]This method features sample and convenient pretreatment,low interference,good reproducibility,high accuracy and sensitivity.It is suitable for large-batch sample testing and meets the requirements of practical detection.The monitoring results indicated that the health risk of AA in pastries from Hainan is relatively low,which will not cause harm to consumers'health and does not need to be included in risk management procedures.However,to reduce the health hazards of acrylamide,further research is still needed to explore methods for reducing or even potentially eliminating AA.