Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

Acrylamide concentrations in processed foods ( 63 samples covering 31 product types) from Japan were analysed by LC-MS/MS and GC-MS methods. The limit of detection and limit of quanti cation of acrylamide were 0.2 ng ml(-1) (6 fmol) and 0.8 ng ml(-1) (22 fmol), respectively, by LC-MS/MS, and those of 2,3-dibromopropionamide derived from acrylamide were 12 ng ml(-1) ( 52 fmol) and 40 ng ml(-1) ( 170 fmol), respectively, by GC-MS. Repeatability given as RSD was < 5 and < 15% for the LC-MS/MS and GC-MS methods, respectively. High correlation (r(2) = 0.946) was observed between values obtained by the two methods. Most potato crisps and whole potato-based fried snacks showed acrylamide concentrations > 1000 mug kg(-1). The concentrations in non-whole potato-based snacks, rice crackers processed by grilling or frying, and candied sweet potatoes were lower compared with those in the potato crisps and the whole potato-based fried snacks. One of the whole potato-based fried snacks, however, showed low acrylamide concentration ( < 50 mu g kg(-1)) suggesting the formation of acrylamide is strongly influenced by processing conditions. Acrylamide concentrations in instant pre-cooked noodles and won-tons were < 100 mug kg(-1) with only one exception. Roasted barley grains for Mugicha tea contained 200-600 mug kg(-1) acrylamide.