A generic method for the determination of acrylamide in thermally processed foods

Gokmen V., Senyuva H. Z.

JOURNAL OF CHROMATOGRAPHY A, vol.1120, pp.194-198, 2006 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 1120
  • Publication Date: 2006
  • Doi Number: 10.1016/j.chroma.2006.01.084
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.194-198
  • Keywords: acrylamide, generic method, food, coffee, MASS-SPECTROMETRY, LC-MS/MS, LIQUID, COFFEE, MS
  • Hacettepe University Affiliated: Yes


A generic sample preparation method for the determination of acrylamide in foods was developed. The method entails extraction with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and cleanup with Oasis HLB solid-phase extraction (SPE) cartridge. The final extract was analyzed by liquid chromatography-mass spectrometry (LC-MS) for quantitation. The chromatographic separation was performed on ODS-3 column using the isocratic mixture of 0.01 mM acetic acid in 0.2% aqueous solution of formic acid at a flow rate of 0.6 ml/min at 25 degrees C. The recoveries of acrylamide from potato chips, biscuits and coffee ranged between 92.8 and 101.5% with relative standard deviations of 4.1% or less. The limit of detection (LOD) and the limit of quantitation (LOQ) were 2 ng/g and 6 ng/g in the basis of signal to noise ratios of 3: 1 and 9: 1, respectively. (c) 2006 Elsevier B.V. All rights reserved.