Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up.
An improved gas chromatography-mass spectrometry (GC-MS) method to determine acrylamide (AA) in coffee and coffee products was developed. The method was based on two main purification steps: the first with ethanol and Carrez solutions in order to precipitate polysaccharides and proteins, respectively; and the second with a layered solid-phase extraction (SPE) column which proved to be efficient in the elimination of the main chromatographic interferences. The method is applicable to a wide range of coffee products. Twenty-six samples of different coffee products were analysed. The levels of AA were in the range 11.4-36.2 microg l-1 for 'espresso coffee' and 200.8-229.4 microg l-1 for coffee blends with cereals. The results indicate that the presence of cereals significantly increased the levels of AA.
Soares
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REQUIMTE/Faculty of Pharmacy of Porto, Bromatologia, Rua Aníbal Cunha, 164, Porto, P-4050-047, Portugal. crisamares@sapo.pt
Cunha
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S
Fernandes
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J
D020106:Acrylamide / Q000032:analysis*; D003069:Coffee / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D052616:Solid Phase Extraction / Q000379:methods
D003069:Coffee; D020106:Acrylamide