Analytical methods used to measure acrylamide concentrations in foods.
The state-of-the-art of analysis for acrylamide in food is reviewed. The majority of analytical methods adopts a similar approach: addition of internal standard to the specimen, extraction with water, purification of extract using a solid-phase extraction cartridge, and then determination using either gas chromatography coupled to mass spectroscopy (GC/MS) after bromination, or direct measurement with liquid chromatography coupled to mass spectroscopy (LC/MS). The available methods generally show good agreement and are likely to be accurate. However, improvements in precision (within-laboratory) and repeatability (between-laboratory) are needed by particular data users.
Castle
Laurence
L
Central Science Laboratory, Department for Environment Food and Rural Affairs, Sand Hutton, York, YO41 1LZ, United Kingdom. l.castle@csl.gov.uk
Eriksson
Sune
S
D020106:Acrylamide / Q000737:chemistry*; D000178:Acrylamides / Q000737:chemistry; D001966:Bromine / Q000737:chemistry; D002138:Calibration; D002849:Chromatography, Gas; D002853:Chromatography, Liquid; D004797:Enzyme-Linked Immunosorbent Assay; D005502:Food; D005504:Food Analysis / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D013058:Mass Spectrometry; D008956:Models, Chemical; D012680:Sensitivity and Specificity; D012997:Solvents; D013997:Time Factors; D014466:Ultraviolet Rays; D014867:Water
D000178:Acrylamides; D012997:Solvents; D014867:Water; D020106:Acrylamide; D001966:Bromine