- P-ISSN 1225-0163
- E-ISSN 2288-8985
- Apply for Authority
- P-ISSN1225-0163
- E-ISSN2288-8985
- SCOPUS, ESCI, KCI
Article Detail
Home > Article Detail
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
&
(2007). Determination of acrylamide in food products. Analytical Science and Technology, 20(2), 164-169.
- Downloaded
- Viewed
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,
Other articles from this issue
- Analytical method of the polychlorinated biphenyls in soil using GC/ECD and GC/MS
- Evaluation of analytical method for polybrominated diphenyl ethers (PBDEs) in manufactured products waste
- An analytical method of heterocyclic amines by LC/MS
- Preparation and characterization of fullerene dimer [C120] by trichloroperbenzoic acid oxidation method
- Direct determination of gadolinium in urania-gadolinia nuclear fuels by inductively coupled plasma atomic emission spectrometry
- Sensitive determination of paroxetine in canine plasma by liquid chromatography-tandem mass spectrometry (LC-MS/MS)
- Study of sweat content analysis and latent fingerprint developing
- The studies of developing latent fingerprint in general print papers by chemical reaction
- Determination of acrylamide in food products
- Determination of benzo(a)pyrene in olive oils
- A matrix-typed, sustained-releasing agent comprising agrochemical and the sustained-releasing product analysis for the preparation
- more
Recommanded Articles
This website recommended the use the Chrome browser for journal website.