title: [Determination of acrylamide in fried starchy foods by gas chromatography-mass spectrometry].
abstract: A method was developed for the determination of acrylamide in fried starchy foods using isotope dilution gas chromatograpy-selected mass spectrometry (GC-MS). The acrylamide was extracted from samples by water, then centrifuged and cleaned up by a column of graphitized carbon black. Acrylamide was derivatized through bromination at low pH and low temperature and determined by GC-MS. With the aid of the 13C-substituted acrylamide internal standard, the mass spectrum in GC-MS was interpreted, and the content of acrylamide was measured. The limit of quantitative detection (S/N > 10) was 5 microg/kg and the recovery was in the range of 90%-105% and relative standard deviation is 6.3%. The levels of acrylamide in some fried foodstuffs such as French fries was surveyed using the method. French fries were found to contain 278-4518 microg/kg acrylamide. It means that the content of acrylamide in French fries is 10,000 times higher than the drinking water guideline of World Health Organization for acrylamide.
authors.affiliation: China Import and Export Commodity Inspection Technology Institute, Beijing 100025, China. wkzhong@21cn.com
authors.forename: Weike
authors.initials: W
authors.lastname: Zhong
authors.forename: Dongdong
authors.initials: D
authors.lastname: Chen
authors.forename: Wei
authors.initials: W
authors.lastname: Yong
authors.forename: Zhiming
authors.initials: Z
authors.lastname: Liu
authors.forename: Yueming
authors.initials: Y
authors.lastname: Qiu
authors.forename: Yingzhang
authors.initials: Y
authors.lastname: Tang
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D003296:Cooking; D002523:Edible Grain / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry
chemical_list: D020106:Acrylamide