title: Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry.
abstract: A method using liquid chromatography tandem mass spectrometry (LC-MS-MS) with electrospray for the analysis of acrylamide in foods is reported. The method comprises the addition of deuterium-labelled acrylamide-d3, extraction with water, mixed mode solid phase extraction, ultrafiltration and a graphitised carbon column for chromatography. The transitions m/z 72 > 55, 72 > 54, 72 > 44, 72 > 27, 72 > 72 and 75 > 58 were recorded in multiple reaction monitoring mode for identification and quantification. In-house validation data for products from potatoes and cereals (30 to 10,000 microg kg(-1)) are presented (accuracy 91 to 102%, relative standard deviation 3 to 21%). Interlaboratory validation data (comparison with gas chromatography mass spectrometry, 25 to 2000 microg kg(-1)) showed excellent results (r2 = 0.998).
authors.affiliation: National Food Administration, Uppsala, Sweden. johan.rosen@slv.se
authors.forename: Johan
authors.initials: J
authors.lastname: Rosén
authors.forename: Karl-Erik
authors.initials: KE
authors.lastname: Hellenäs
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D002853:Chromatography, Liquid / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005524:Food Technology; D013058:Mass Spectrometry / Q000379:methods; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods
chemical_list: D020106:Acrylamide