Determination of acrylamide in various food matrices: evaluation of LC and GC mass spectrometric methods.
Recent concerns surrounding the presence of acrylamide in many types of thermally processed food have brought about the need for the development of analytical methods suitable for determination of acrylamide in diverse matrices with the goals of improving overall confidence in analytical results and better understanding of method capabilities. Consequently, the results are presented of acrylamide testing in commercially available food products--potato fries, potato chips, crispbread, instant coffee, coffee beans, cocoa, chocolate and peanut butter, obtained by using the same sample extract. The results obtained by using LC-MS/MS, GC/MS (El), GC/HRMS (El)--with or without derivatization--and the use of different analytical columns, are discussed and compared with respect to matrix borne interferences, detection limits and method complexities.
Becalski
Adam
A
Health Canada, Health Products and Food Branch, Food Research Division, Address Locator 2203D, Ottawa, Ontario, Canada K1A 0L2. Adam_Becalski@hc-sc.gc.ca
Lau
Benjamin P Y
BP
Lewis
David
D
Seaman
Stephen W
SW
Sun
Wing F
WF
D020106:Acrylamide / Q000032:analysis* / Q000737:chemistry; D001966:Bromine / Q000737:chemistry; D002849:Chromatography, Gas / Q000379:methods*; D002851:Chromatography, High Pressure Liquid; D002853:Chromatography, Liquid / Q000379:methods*; D003069:Coffee; D003296:Cooking; D005502:Food; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D015233:Models, Statistical; D015203:Reproducibility of Results; D021241:Spectrometry, Mass, Electrospray Ionization; D013997:Time Factors
D003069:Coffee; D020106:Acrylamide; D001966:Bromine