Journal
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
Volume 29, Issue 5, Pages 705-715Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19440049.2011.645217
Keywords
chromatography, GC/MS; acrylamide; processed foods
Funding
- Ministry of Agriculture, Forestry and Fisheries of Japan
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A novel GC-MS method was developed for the determination of acrylamide, which is applicable to a variety of processed foods, including potato snacks, corn snacks, biscuits, instant noodles, coffee, soy sauces and miso (fermented soy bean paste). The method involves the derivatization of acrylamide with xanthydrol instead of a bromine compound. Isotopically labelled acrylamide (d(3)-acrylamide) was used as the internal standard. The aqueous extract from samples was purified using Sep-Pak (TM) C-18 and Sep-Pak (TM) AC-2 columns. For amino acid-rich samples, such as miso or soy sauce, an Extrelut (TM) column was used for purification or extraction. After reaction with xanthydrol, the resultant N-xanthyl acrylamide was determined by GC-MS. The method was validated for various food matrices and showed good linearity, precision and trueness. The limit of detection and limit of quantification ranged 0.5-5 and 5-20 mu g kg(-1), respectively. The developed method was applied as an exploratory survey of acrylamide in Japanese foods and the method was shown to be applicable for all samples tested.
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