Survey of acrylamide in Turkish foods by an in-house validated LC-MS method.
A survey of retail Turkish foods was conducted for acrylamide using an in-house validated LC-MS method. The recoveries obtained for a variety of food matrices ranged between 81.2 and 96.8% for a spiking level of 500 ng g(-1). The limit of quantification was determined as 15-20 ng g(-1) depending on the food matrix in the basis of a signal-to-noise ratio of 5. A total of 120 food samples were analysed for acrylamide. The mean acrylamide levels in different food groups were in the order: crackers>potato chips>biscuits>cakes>baby foods>corn chips>cookies>breakfast cereals>breads>grilled vegetables>wafers>chocolates. The crumb of bread was free of acrylamide, whilst significant concentrations were found in the crust.
Senyuva
H Z
HZ
Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, Ankara 06330, Turkey. hamide.senyuva@tubitak.gov.tr
Gökmen
V
V
D020106:Acrylamide / Q000032:analysis*; D002853:Chromatography, Liquid / Q000379:methods; D004032:Diet; D004781:Environmental Exposure; D005504:Food Analysis / Q000379:methods*; D013058:Mass Spectrometry / Q000379:methods; D015203:Reproducibility of Results; D014421:Turkey
D020106:Acrylamide