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

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

• Book ID: 120441151
• Publisher: Royal Society of Chemistry
• Year: 2002
• Tongue: English
• Weight: 65 KB
• Volume: 127
• Category: Article
• ISSN: 0003-2654
• DOI: 10.1039/b204938d

✦ Synopsis

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 graphitised carbon column for chromatography. The transitions m/z 72 > 55, 72 > 54, 72 > 44, 72 > 27, 72 > 72 and 75 > 58 were recorded in multiple reaction monitoring mode for identification and quantification. Inhouse validation data for products from potatoes and cereals (30 to 10 000 mg kg 21 ) are presented (accuracy 91 to 102%, relative standard deviation 3 to 21%). Interlaboratory validation data (comparison with gas chromatography mass spectrometry, 25 to 2000 mg kg 21 ) showed excellent results (r 2 = 0.998).