Determination of acrylamide in food by gas and liquid chromatography-mass spectrometry


  • Miriam Vlčáková State veterinary and food institution, Janoškova 1611/58, 026 01 Dolný Kubí­n, Slovakia
  • Michaela Vieriková State veterinary and food institution, Janoškova 1611/58, 026 01 Dolný Kubí­n, Slovakia



acrylamide, food, LC-MS,


Acrylamide in food was determined by gas chromatography - mass spectrometry (GC-MS) after bromination of acrylamide and underivatized acrylamide was quantified by ultra performance liquid chromatography -mass spectrometry (UPLC-MS). Two different sample preparation methods were used and optimised. The GC-MS method was used for various food matrices like breads, potato crisps, potato crackers, french fries. The UPLC-MS method was used for analysis of coffee. The limit of detection and limit of quantification for acrylamide were 7 µ and 20 µ by GC-MS, 9 µ  and 30 µ by UPLC-MS. For both methods the reproducibility, given as relative standard deviation was < 5% , and the recovery was close to 100 %.


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How to Cite

Vlčáková, M. ., & Vieriková, M. . (2010). Determination of acrylamide in food by gas and liquid chromatography-mass spectrometry. Potravinarstvo Slovak Journal of Food Sciences, 4(3), 63–68.