DETERMINATION OF ACRYLAMIDE IN FOOD BY GAS AND LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY
Abstract
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 µg.kg-1 and 20 µg.kg-1 by GC-MS, 9 µg.kg-1 and 30 µg.kg-1 by UPLC-MS. For both methods the reproducibility, given as relative standard deviation was < 5% , and the recovery was close to 100 %.
doi:10.5219/61
References
AHN, J. S., CASTLE, L., CLARKE, D. B., LLOYD, A. S., PHILO, M. R., SPECK, D. R. 2002. Verifications of the findings of acrylamide in heated foods. In Food Additives and Contaminants, vol. 19, 2002, no. 12, p. 1116-1124.
ANDRAWES, F., GREENHOUSE, S., DRANEY, D. 1987. Chemistry of acrylamide bromination for traceanalysis by gas chromatography – mass spectrometry. In J. Chromatogr. 1987, no 399, p. 269-275.
doi:10.1016/S0021-9673(00)96129-6
ANDRZEJEWSKI, D., ROACH, J..A. G., GAY, M. L., MUSSER, S. M. 2004. Analysis of coffee for the presence of acrylamide by LC-MS/MS. In Journal of Agricultural and Food Chemistry, vol. 52, 2004, no. 7, p.1996-2002.
BIEDERMANN, N., BIEDERMANN–BREM, S., NOTI, A.- GROB, K., EGLI, P., MÄNDLI H. 2002 Two GC-MS methods for the analysis of acrylamide in foods. In Mitteilungen aus Lebensmitteluntersuchung und Hygiene, vol. 93, 2002, no 6, p. 638-652.
BECALSKI, A., LAU, B. P. Y., LEWIS, D., SEAMAN, S. W. 2003. Acrylamide in foods: Occurence,sources, and modelling. In J. Agr. Food Chem., vol. 51, 2003, no 3, p. 802-808.
PMid:15186100
BECALSKI A., LAU, B. P. Y., LEWIS, D., SEAMAN, S.W., HAYWARD, S., SAHAGIAN, M., RAMESH, M.- LECLERC, Y. 2004. Acrylamide in French fries: Influence of free amino acids and sugars. In Journal of Agricultural and Food Chemistry, vol. 52, 2004, p. 3801-3806.
BROWN, L., RHEAD, M. 1979. Liquid chromatographic determination of acryamide monomer in natural and polluted aqueous enviroments. In The Analyst, vol. 1979, p. 391-399.
doi:10.1016/0043-1354(82)90078-1
BROWN, L., RHEAD, M., HILL, D., BANCROFT, K. C. C. 1982. Qualitative and quanitative studies on the in situ adsorption, degradation and toxicity of acrylamide by the spiking of the waters of two sewage works and a river. In Water Research, vol. 16, 1982, p. 579-591.
CASTLE, L., ERIKSSON, S. 2005. Analytical methods used to measure acrylamide concentrations in foods. In Journal of AOAC International, vol. 88, 2005, no 1, p. 274-284.
CIESAROVÁ, Z., BALASOVÁ, V., KISS, E., KOLEK, E., ŠIMKO, P., KOVÁČ, M. 2004. Comparison of two methods of acrylamide determination and dietary intake of acrylamide from potatoes crisps. In Czech J. Food Sci. issue 22 (special issue), 2004, p. 251-254.
ERIKSSON, S. 2005. Acrylamide in food products: Identification, formation and analytical methodology, Akademitryck: Stockholm, Sweden, 2005; 1-58.
EUROPEAN LEGISLATION: Commission Decision 2002/657/EC.
EPA – Method 8032A, Acrylamide by Gas Chromatography, December 1996.
GUTSCHE, B., WEIΒHAAR, R., BUHLERT J. 2002. Acrylamid in Lebensmitteln-Ergebnisse aus der amtlichen Lebensmittelüberwachung Baden-Würtembergs. In Deut. Lebensm-Rundsch., vol. 98, 2002, p. 437-443.
GRANBY, K., FAGHT, S. 2004: Analysis of acrylamide in coffee and dietary axposure to acrylamide from coffee. In Analytica Chimica Acta, 2004. vol. 520, p.177-182.
HARTIG, L., HUMMERT, C., BUHLERT, J., VON CZAPIEWSKI, K., SCHREIBER, A. Detection of acrylamide in starch – enriched food with HPLC/MS/MS. Applied Biosystems Application Note No 02.
HOENICKE, K., GATERMANN, R., HARDER, W., HARTIG, L. 2004. Analysis of acrylamide in different foodstuffs using liquid chroamtography-tandem mass spectrometry and gas chroamtigraphy – tandem mass spectrometry. In Analytica Chimica Acta, vol. 520, 2004, p. 207-215.
JIFSAN: 2004 Acrylamide in food Workshop, Chicago, April 2004.
LEUNG, K. S., LIN, A., TSANG, C. K., YEUNG S. T. K. 2003.Acrylamide in Asian foods in Hong Kong. In Food Addit.Contam.vol. 20, 2003, no. 12, 1105-1113.
MARTIN, E., SAMEC, J., VOGEL, J. 1990. Détermination de l`acrylamide dans l`eau par chromatographie en phase gazeuse (GC). In Travaux de Chimie Alimentaire et d`Hygiéne,vol. 81, 1990, p. 327-330.
MATTHÄUS, B., HAASE, N. U., VOSMANN, K. 2004. Factors affecting concentration of acrylamide during deep-fat frying of potatoes. In Eur. J. Lipid Sci. Tech. vol. 106, 2004, p. 793-801.
MOTTRAM, D. S., WEDZICHA, B. L., DODSON, A. T. 2002. Acrylamide is formed in the Maillard reaction. In Nature, vol. 419, 2002, p. 448-449.
doi:10.1038/419448a
PMid:12368844
ONO, H., CHUDA, Y., OHNISHI-KAMEYAMA, M., YADA, H., ISHIZAKA, M., KOBAYASHI, H., YOSHIDA, M. 2003. Analysis of acrylamide by LC-MS/MS and GC/MS in processed japanesse Foods. In Food Addit. Contam., vol. 20, 2003, no. 3, p. 215-220.
RIEDIKER, S., STADLER, R. H. 2003: Analysis of acrylamide in food by isotope-dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry. In Journal of Chromatography A, vol. 1020, 2003, issue 1, p.121-130.
ROSÉN, J., HELLENÄS, K. E. 2002. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. In Analyst, vol. 127, 2002, no 7, p. 880-882.
ROACH, J. A. G – ANDRZEJEWSKI, D., GAY, M. L., NORTRUP, D., MUSSER, S. M., RUGGED. 2003 LC-MS/MS survey analysis for acrylamide in foods. In J. Agr. Food Chem., vol. 51, 2003, no 26, p. 7547-7554.
SHANKER, R., RAMAKRISHNA, C., SETH, P. K. 1990. Microbial degradation of acrylamide monomer. In Arch. Microbiol., vol. 154, 1990, p. 192-198.
doi:10.1007/BF00423332
PMid:2403264
SHIS, F. F., BOUÉ, S. M., DAIGLE, K. W., SHIS, B. Y. 2004. Effect of flour sources on acrylamide formation and oil uptake in fried batters. In Journal of the American oil Chemists Society,vol. 81, 2004, no 3, p. 265-268.
STADLER, R. H., VERYEGNASSI, L., VARGA, N., GRIGOROV, M., STUDER, A., RIEDIKER, S., SCHILTER, B. 2003. Formation of vinylogous compounds in model Maillard reaction systems. InChemical Research and Toxicoogy, vol. 16, 2003, p.1242.
TATEO, F., BONONI, M. 2003. Preliminary study on acrylamide in baby foods on the italian market. In Ital. J. Food Sci. vol. 15, 2003, no. 4, p. 593-599.
TEKEL, L., FARKAŠ, P., KOVÁČ, M. 1989. Determination of acrylamide in sugar by capillary GLC with alkali flame – ionization detection. In Food Addit. Contam., vol. 6, 1989, p. 377-381.
PMid:2721786
WENZL, T., MUSSER, S., ULBERTH, F., ANKLAM, E. 2004. Detailed report on the second European inter-laboratory comparison study on the determination of acrylamide in food – Acrylamide in crispbread samples. In EUR 21272 EN, 2004, 49 pp.
VER VERS, L. M. 1999. Determination of acrylamide monomer in polyacrylamide degradation studies by high- performance liquid chromatography. In J. Chromatogr. Sci., vol. 37, 1999, p. 486-494.
PMid:10615596
ZHANG, Y., ZHANG, G., ZHANG, Y. 2005. Occurence and analytical methods of acrylamide in heat-threated foods Review and recent developments. In Journal of Chromatography A, vol. 1075, 2005, p. 1-21.
doi:10.1016/j.chroma.2005.03.123
Full Text: PDF
Refbacks
- There are currently no refbacks.