{'fraction_non_alphanumeric': 0.03975903614457831, 'fraction_numerical': 0.04578313253012048, 'mean_word_length': 4.852112676056338, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
DETERMINATION AND SEPARATION MECHANISM OF ACRYLAMIDE BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY

High-performance liquid chromatography using the negative peak method was developed for the determination and separation of acrylamide in food with methanol-water containing a background reagent of 0.01 mmol L−1 5-sulfosalicylic acid (15/85, v/v) as the mobile phase with an ultraviolet-visible detector (λsig = 320 nm, λref = 210 nm). The method was simple, the correlation coefficients exceeded 0.9990, and the limit of detection for acrylamide was 0.07 μg kg−1. The concentrations of acrylamide in food were between 81 and 910 μg kg−1. The recoveries were greater than 81.0% and the relative standard deviation was between 0.24 and 3.6%. The results showed that this method was suitable for the determination of acrylamide in food.