title: Rugged LC-MS/MS survey analysis for acrylamide in foods.
abstract: 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.
authors.affiliation: 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
authors.forename: John A G
authors.initials: JA
authors.lastname: Roach
authors.forename: Denis
authors.initials: D
authors.lastname: Andrzejewski
authors.forename: Martha L
authors.initials: ML
authors.lastname: Gay
authors.forename: David
authors.initials: D
authors.lastname: Nortrup
authors.forename: Steven M
authors.initials: SM
authors.lastname: Musser
mesh_terms: 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
chemical_list: D003069:Coffee; D020106:Acrylamide