Collaborative trial validation study of two methods, one based on high performance liquid chromatography-tandem mass spectrometry and on gas chromatography-mass spectrometry for the determination of acrylamide in bakery and potato products.
A European inter-laboratory study was conducted to validate two analytical procedures for the determination of acrylamide in bakery ware (crispbreads, biscuits) and potato products (chips), within a concentration range from about 20 microg/kg to about 9000 microgg/kg. The methods are based on gas chromatography-mass spectrometry (GC-MS) of the derivatised analyte and on high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) of native acrylamide. Isotope dilution with isotopically labelled acrylamide was an integral part of both methods. The study was evaluated according to internationally accepted guidelines. The performance of the HPLC-MS/MS method was found to be superior to that of the GC-MS method and to be fit-for-the-purpose.
Wenzl
Thomas
T
European Commission - Joint Research Centre - Institute for Reference Materials and Measurements, Retieseweg 111, 2400 Geel, Belgium. thomas.wenzl@ec.europa.eu <thomas.wenzl@ec.europa.eu>
Karasek
Lubomir
L
Rosen
Johan
J
Hellenaes
Karl-Erik
KE
Crews
Colin
C
Castle
Laurence
L
Anklam
Elke
E
D020106:Acrylamide / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005504:Food Analysis / Q000379:methods; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D013058:Mass Spectrometry / Q000379:methods*; D015203:Reproducibility of Results; D011198:Solanum tuberosum / Q000737:chemistry*
D020106:Acrylamide