title: Quantitation of acrylamide in foods by high-resolution mass spectrometry.
abstract: Acrylamide detection still represents one of the hottest topics in food chemistry. Solid phase cleanup coupled to liquid chromatography separation and tandem mass spectrometry detection along with GC-MS detection are nowadays the gold standard procedure for acrylamide quantitation thanks to high reproducibility, good recovery, and low relative standard deviation. High-resolution mass spectrometry (HRMS) is particularly suitable for the detection of low molecular weight amides, and it can provide some analytical advantages over other MS techniques. In this paper a liquid chromatography (LC) method for acrylamide determination using HRMS detection was developed and compared to LC coupled to tandem mass spectrometry. The procedure applied a simplified extraction, no cleanup steps, and a 4 min chromatography. It proved to be solid and robust with an acrylamide mass accuracy of 0.7 ppm, a limit of detection of 2.65 ppb, and a limit of quantitation of 5 ppb. The method was tested on four acrylamide-containing foods: cookies, French fries, ground coffee, and brewed coffee. Results were perfectly in line with those obtained by LC-MS/MS.
authors.affiliation: Food Quality Design Group, Wageningen University , Wageningen, The Netherlands.
authors.forename: Antonio Dario
authors.initials: AD
authors.lastname: Troise
authors.forename: Alberto
authors.initials: A
authors.lastname: Fiore
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Fogliano
mesh_terms: D020106:Acrylamide / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D013058:Mass Spectrometry / Q000295:instrumentation / Q000379:methods*; D008970:Molecular Weight
chemical_list: D020106:Acrylamide
keywords: Maillard reaction; Orbitrap; acrylamide; high-resolution mass spectrometry