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- E-ISSN 2288-8985
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Determination of acrylamide in food products
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
2007, v.20 no.2, pp.164-169
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(2007). Determination of acrylamide in food products. Analytical Science and Technology, 20(2), 164-169.
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Abstract
A selective analytical method of LC/MS/MS has been applied to determine the levels of acrylamide in food products. Food samples were 17 including 6 potato chips, and 11 french fries. The analysis of food samples includes extraction with DDDW, clean-up using C18 and mixed ion exchange SPE cartridges and detection by liquid chromatography tandem mass spectrometry. The mobile phase was a mixture of 0.1 % acetic acid and 0.5 % methanol in water. The target ions were identified and determined by ESI mass spectrometer. The overall recoveries were ranged from 91 % to 101 % and the limit of quantitation was <TEX>$10{\mu}g/kg$</TEX>. Depending on food kinds, the levels of acrylamide were variable and the average was 0.71 mg/kg for potato chips, and 0.34 mg/kg for french fries.
- keywords
- acrylamide, food, LC/MS/MS
Reference
1
(2002) Report of a Joint FAO/WHO Consultation (ISBN 92 2156218 8),
2
http://www.cfsan.fda.gov/~dms/acrylami.html,
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