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Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry

✍ Scribed by Rosén, Johan; Hellenäs, Karl-Erik

Book ID
120441150
Publisher
Royal Society of Chemistry
Year
2002
Tongue
English
Weight
65 KB
Volume
127
Category
Article
ISSN
0003-2654

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Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
✍ Rosén, Johan; Hellenäs, Karl-Erik 📂 Article 📅 2002 🏛 Royal Society of Chemistry 🌐 English ⚖ 65 KB

A method using liquid chromatography tandem mass spectrometry (LC-MS-MS) with electrospray for the analysis of acrylamide in foods is reported. The method comprises the addition of deuterium-labelled acrylamide-d 3 , extraction with water, mixed mode solid phase extraction, ultrafiltration and a gra