Soxhlet extraction of acrylamide from potato chips.
The problem of complete extraction of acrylamide from potato chips was investigated. A method was developed based on the Soxhlet extraction technique. A defatted sample was extracted continuously with methanol, for 10 days, in a Soxhlet extractor. After about 7 days, a constant concentration of acrylamide was reached. This indicates that all the acrylamide that could be removed from the sample had been extracted. Acrylamide was identified in the extract using GC-MS and scan mode. Total concentration was 14500 microg kg(-1) using GC-FID and standard additions. Complementary determinations, using an external standard (GC-FID and GC-MS) and an internal standard (GC-FID), showed results within +/- 5%. A previously published study, using a static extraction method and GC-MS and LC-MS-MS, showed concentrations of 2287 and 1993 microg kg(-1), respectively. The results are discussed in relation to a recent model and analogous experiments. The extracted amount of acrylamide is affected by several parameters: solvent properties, solvent volume, extraction time, temperature, particle size, and the microstructure of the sample.
Pedersen
Jörgen R
JR
Arealia AB, Göteborgsv 91B, SE 43137 Mölndal, Sweden.
Olsson
Jim O
JO
D020106:Acrylamide / Q000032:analysis*; D002273:Carcinogens / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D011198:Solanum tuberosum / Q000737:chemistry*
D002273:Carcinogens; D020106:Acrylamide