Journal
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
Volume 23, Issue 12, Pages 1276-1282Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/02652030600889608
Keywords
coffee; solid-phase extraction (SPE) clean-up; acrylamide; gas chromatography-mass spectrometry (GC-MS)
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An improved gas chromatography-mass spectrometry (GC-MS) method to determine acrylamide (AA) in coffee and coffee products was developed. The method was based on two main purification steps: the first with ethanol and Carrez solutions in order to precipitate polysaccharides and proteins, respectively; and the second with a layered solid-phase extraction (SPE) column which proved to be efficient in the elimination of the main chromatographic interferences. The method is applicable to a wide range of coffee products. Twenty-six samples of different coffee products were analysed. The levels of AA were in the range 11.4-36.2 mu g l(-1) for 'espresso coffee' and 200.8-229.4 mu g l(-1) for coffee blends with cereals. The results indicate that the presence of cereals significantly increased the levels of AA.
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