A generic method for the determination of acrylamide in thermally processed foods.
A generic sample preparation method for the determination of acrylamide in foods was developed. The method entails extraction with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and cleanup with Oasis HLB solid-phase extraction (SPE) cartridge. The final extract was analyzed by liquid chromatography-mass spectrometry (LC-MS) for quantitation. The chromatographic separation was performed on ODS-3 column using the isocratic mixture of 0.01 mM acetic acid in 0.2% aqueous solution of formic acid at a flow rate of 0.6 ml/min at 25 degrees C. The recoveries of acrylamide from potato chips, biscuits and coffee ranged between 92.8 and 101.5% with relative standard deviations of 4.1% or less. The limit of detection (LOD) and the limit of quantitation (LOQ) were 2 ng/g and 6 ng/g in the basis of signal to noise ratios of 3:1 and 9:1, respectively.
Gökmen
Vural
V
Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey. vgokmen@hacettepe.edu.tr
Senyuva
Hamide Z
HZ
D020106:Acrylamide / Q000032:analysis* / Q000592:standards; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003069:Coffee / Q000737:chemistry; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D013058:Mass Spectrometry / Q000379:methods; D012015:Reference Standards; D015203:Reproducibility of Results; D011198:Solanum tuberosum / Q000737:chemistry
D003069:Coffee; D020106:Acrylamide