Determination of acrylamide concentrations in fried chicken by HPLC

The purpose was to use HPLC for the determination of the content of acrylamide in fried chicken in protein-rich. Pure water as extracting solvent, the commercial fried chicken was extractel by ultrasonic and purified with CarrezI and CarrezII solution. The samples were separated on XBridgeTM C18 column (250×4.6μm, 5μm) , eluted with mixture of methanol and water (10∶90, v∶v) at 0.8mL/min, and detected at 210nm. Results showed that the calibration curves of acrylamide had good linearity. The developed method exhibited good linearity over the range from 0.2 to 2.5μg/mL with a correlation coefficient of 0.9992.The minimum detection limit was 0.002μg/mL and the peak time was 4.438min. The recovery was 76%⁹0%, relative standard deviation (RSD) was 0.42%. The method for determination of acrylamide in fried chicken was convenient, fast, accurate and reliable, easy to promote the use.