Determination and analysis of α-tocopherol in baking wheat germ

The wheat germ was baked at 140, 160, 170, 180, 190, 200℃ for different process time (10, 15, 20min) , respectively.Then the concentration of acrylamide was determined by high-performance liquid chromatography to compare the content of acrylamide under different baking conditions.The result showed that the linear range of concentration of acrylamide was 0.05～0.8mg/mL (R=0.9997) , the average recovery was from 85.1% to 103.3%, and the relative standard derivations were lower than 7.3%.The content of α-tocopherol (α-TOH) hardly changed with the baking time when the wheat was processed at a lower baking temperature, while temperature reaching to 190℃, the baking time had a significant effect on the loss of α-tocopherol.