title: Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up.
abstract: 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.
authors.affiliation: REQUIMTE/Faculty of Pharmacy of Porto, Bromatologia, Rua Aníbal Cunha, 164, Porto, P-4050-047, Portugal. crisamares@sapo.pt
authors.forename: C
authors.initials: C
authors.lastname: Soares
authors.forename: S
authors.initials: S
authors.lastname: Cunha
authors.forename: J
authors.initials: J
authors.lastname: Fernandes
mesh_terms: 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
chemical_list: D003069:Coffee; D020106:Acrylamide