Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry

A.D. Troise, A. Fiore, V. Fogliano

Research output: Contribution to journalArticleAcademicpeer-review

25 Citations (Scopus)

Abstract

Acrylamide detection still represents one of the hottest topics in food chemistry. Solid phase cleanup coupled to liquid chromatography separation and tandem mass spectrometry detection along with GC-MS detection are nowadays the gold standard procedure for acrylamide quantitation thanks to high reproducibility, good recovery, and low relative standard deviation. High-resolution mass spectrometry (HRMS) is particularly suitable for the detection of low molecular weight amides, and it can provide some analytical advantages over other MS techniques. In this paper a liquid chromatography (LC) method for acrylamide determination using HRMS detection was developed and compared to LC coupled to tandem mass spectrometry. The procedure applied a simplified extraction, no cleanup steps, and a 4 min chromatography. It proved to be solid and robust with an acrylamide mass accuracy of 0.7 ppm, a limit of detection of 2.65 ppb, and a limit of quantitation of 5 ppb. The method was tested on four acrylamide-containing foods: cookies, French fries, ground coffee, and brewed coffee. Results were perfectly in line with those obtained by LC-MS/MS.
Original languageEnglish
Pages (from-to)74-79
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number1
DOIs
Publication statusPublished - 2014

Keywords

  • liquid-chromatography
  • maillard reaction
  • potato-chips
  • lc-ms/ms
  • gc-ms
  • heated foodstuffs
  • dietary exposure
  • kinetic-model
  • fried potato
  • coffee

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