Solid-phase extraction and cleanup procedures for determination of acrylamide in fried potato products by liquid chromatography/mass spectrometry.
In response to recent discoveries of acrylamide in heated foods, a solid-phase extraction and cleanup protocol was developed for the determination of acrylamide in fried or baked potato samples by liquid chromatography/mass spectrometry (LC/MS). The analyte was extracted from the matrix by using 2M NaCl, and an aliquot of the initial extract was loaded onto a reversed-phase cartridge. After the analyte was eluted from the cartridge, the eluate was cleaned up on a mixed-mode cation-exchange cartridge. The eluate was then evaporated, and the residue was reconstituted in mobile phase before LC/MS analysis. Recoveries, based on the recovery of an added internal standard, ranged from 96 to 101% with relative standard deviations (RSDs) of 5-11%. The response was linear for a concentration range of 100-2000 ng/g with a coefficient of determination (R2) of 0.992 (n = 25). An interday study showed good accuracy and precision of the method over a 3-day period with a recovery of 98% and an RSD of 9.5% (n = 15). The analyses of 6 potato chip samples showed concentrations of incurred acrylamide ranging from 260 to 1500 ng/g.
Young
Michael S
MS
Waters Corp., Milford, MA 01757, USA. michael_s_young@waters.com
Jenkins
Kevin M
KM
Mallet
Claude R
CR
D000178:Acrylamides / Q000032:analysis*; D002852:Chromatography, Ion Exchange; D002853:Chromatography, Liquid; D003296:Cooking; D007202:Indicators and Reagents; D013058:Mass Spectrometry; D012015:Reference Standards; D015203:Reproducibility of Results; D011198:Solanum tuberosum / Q000737:chemistry*; D012997:Solvents
D000178:Acrylamides; D007202:Indicators and Reagents; D012997:Solvents