A generic method for the determination of acrylamide in thermally processed foods

J Chromatogr A. 2006 Jul 7;1120(1-2):194-8. doi: 10.1016/j.chroma.2006.01.084. Epub 2006 Feb 7.

Abstract

A generic sample preparation method for the determination of acrylamide in foods was developed. The method entails extraction with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and cleanup with Oasis HLB solid-phase extraction (SPE) cartridge. The final extract was analyzed by liquid chromatography-mass spectrometry (LC-MS) for quantitation. The chromatographic separation was performed on ODS-3 column using the isocratic mixture of 0.01 mM acetic acid in 0.2% aqueous solution of formic acid at a flow rate of 0.6 ml/min at 25 degrees C. The recoveries of acrylamide from potato chips, biscuits and coffee ranged between 92.8 and 101.5% with relative standard deviations of 4.1% or less. The limit of detection (LOD) and the limit of quantitation (LOQ) were 2 ng/g and 6 ng/g in the basis of signal to noise ratios of 3:1 and 9:1, respectively.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Acrylamide / analysis*
  • Acrylamide / standards
  • Chromatography, High Pressure Liquid / methods
  • Coffee / chemistry
  • Food Analysis / methods*
  • Food Handling / methods*
  • Hot Temperature
  • Mass Spectrometry / methods
  • Reference Standards
  • Reproducibility of Results
  • Solanum tuberosum / chemistry

Substances

  • Coffee
  • Acrylamide