Rugged LC-MS/MS survey analysis for acrylamide in foods.
The described liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the detection of acrylamide in food entails aqueous room temperature extraction, SPE cleanup, and analysis by LC-MS/MS. The method is applicable to a wide variety of foods. [(13)C(3)]acrylamide is the internal standard. The limit of quantitation is 10 ppb (microg/kg). Data were obtained in duplicate from >450 products representing >35 different food types. The variability in analyte levels in certain food types suggests that it may be possible to reduce acrylamide levels in those foods.
Roach
John A G
JA
Center for Food Safety and Applied Nutrition, US Food and Drug Administration, 5100 Paint Branch Parkway, College Park, Maryland 20740, USA. jroach@cfsan.fda.gov
Andrzejewski
Denis
D
Gay
Martha L
ML
Nortrup
David
D
Musser
Steven M
SM
D020106:Acrylamide / Q000032:analysis*; D001939:Bread / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003069:Coffee / Q000737:chemistry; D002523:Edible Grain / Q000737:chemistry; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis; D013058:Mass Spectrometry / Q000379:methods*; D012680:Sensitivity and Specificity
D003069:Coffee; D020106:Acrylamide