SPE/HPLC/UV studies on acrylamide in deep-fried flour-based indigenous Chinese foods

A fast and cost-effective method using HPLC/UV has been developed for determination of acrylamide in deep-fried flour-based leaven dough foods available in Hong Kong. The samples were purified by a simple solid-phase extraction method which combined Oasis HLB and Bond Elut-Accucat cartridges. The aqueous sample solution was centrifuged at 14,500 xg and 0 degrees C for 15 min to successfully remove the fat in the samples. A gradient elution program and a mobile phase of 4.0% v/v acetonitrile in water allowed sufficient retention and well resolved acrylamide from the food matrices in the sample extracts. Acrylamide was detected. at UV wavelengths of 2 10 and 225 nm. The amounts of acrylamide in eight food samples were 27-198 mu g/kg when 1-g samples were analyzed. The recoveries of acrylamide were larger than 78.0% and the precisions were 2.1 - 10.9% (n=3). Our proposed method is especially relevant for analyzing acrylamide in those oily food matrices. (C) 2008 Elsevier B.V. All rights reserved.