期刊
JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN
卷 43, 期 6, 页码 371-376出版社
FOOD HYG SOC JPN
DOI: 10.3358/shokueishi.43.371
关键词
acrylamide; C-13-labeled acrylamide; bromination; 2,3-dibromopropionamide; 2-bromopropenamide; GC/MS
A method was developed for the determination of trace amounts of acrylamide (AA) in foods. The method includes the addition of C-13-labeled acrylamide-1-C-13 (AA-1-C-13) as an internal standard, extraction with water, bromination, clean-up with a Florisil cartridge column, dehydrobromination and GC/MS analysis in the selected ion monitoring (SIM) mode. Bromination of AA to 2,3-dibromopropionamide (2,3-DBPA) was done using potassium bromide and potassium bromate under an acidic condition. 2,3-DBPA was converted to 2-bromopropenamide (2-BPA) by dehydrobromination with triethylamine before GC/MS analysis. The recoveries of AA from spiked potato chips, corn snack, pretzel and roasted tea were 97-105%, and their relative standard deviations were 0.8-3.9%. The detection limit of AA in foods was 9 ng/g. The method was applied to thirty-one foods purchased from retail markets. AA was found in potato chips at the level of 466-3,340 ng/g, and in other foods at the level of ND-520 ng/g.
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