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DETERMINATION OF ACRYLAMIDE IN FOOD BY GAS AND LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY

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Author(s): Miriam Vlčáková | Michaela Vieriková

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 4;
Issue: 3;
Start page: 63;
Date: 2010;
Original page

Keywords: acrylamide | food | LC-MS |

ABSTRACT
 Acrylamide in food was determined by gas chromatography - mass spectrometry (GC-MS) after bromination of acrylamide and underivatized acrylamide was quantified by ultra performance liquid chromatography -mass spectrometry (UPLC-MS). Two different sample preparation methods were used and optimised. The GC-MS method was used for various food matrices like breads, potato crisps, potato crackers, french fries. The UPLC-MS method was used for analysis of coffee. The limit of detection and limit of quantification for acrylamide were 7 µg.kg-1 and 20 µg.kg-1 by GC-MS, 9 µg.kg-1  and 30 µg.kg-1 by UPLC-MS. For both methods the reproducibility, given as relative standard deviation was 
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