Determination of Trace Acrylamide in Potato Chip and Bread Crust Based on SPE and HPLC

How to determine the quantities of acrylamide produced in foods is an important problem. Here, we report a sensitive method of high performance liquid chromatography based on a solid phase extraction using a reversed phase C-18 column, which was characterized by adsorption experiments with good adsorption ability and rapid adsorption dynamic toward acrylamide. Under optimal condition, the detection limit based on three times the signal-to-noise ratio of the baseline near the analyte peak was 66.0 ng L-1. With a loading flow rate of 2.0 mL min(-1) for loading 100 mL, an enrichment factor of 182 was obtained. The RSD for five replicate extractions of 50 mu g L-1 acrylamide was 4.1%. Blank potato samples spiked with acrylamide at 0.125, 0.250, and 0.375 mu g g(-1) levels were analyzed with recoveries ranging from 88.9 to 89.5%. Moreover, this method was applied to quantitative detection of acrylamide in the crust and potato chip samples.