期刊
ACTA ALIMENTARIA
卷 44, 期 2, 页码 211-220出版社
AKADEMIAI KIADO ZRT
DOI: 10.1556/AAlim.2013.3333
关键词
acrylamide; bread; liquid chromatography tandem mass spectrometry; LC-MS/MS
资金
- Turkish Ministry of Food, Agriculture and Livestock [TAGEM/GY/10/03/01/165]
A rapid and reliable liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) method was developed for the determination of acrylamide in three different local bread types; wheat bread, bran bread, whole wheat bread. Acrylamide analyses were made in crust parts of the 85 bread samples. The method was linear up to 750 mu g kg(-1) food with a determination coefficient of 0.999. Recovery rate was found 99.3% with limit of detection and limit of quantification values of 1.5 mu g kg(-1) and 5.0 mu g kg(-1), respectively. Certified reference materials of crisp bread were analysed and acrylamide contents of these samples were found in the range cited in the certificates. Statistical correlations were investigated between acrylamide contents and protein contents, reducing sugar contents, moisture contents, pH, and colour parameters (L*, a*, b*) of bread samples. Sample preparation procedure and chromatographic conditions of acrylamide analysis were investigated in more detail, and a rapid, accurate, precise, and reliable analysis method was developed.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据