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Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
Abstract
A method using liquid chromatography tandem mass spectrometry (LC-MS-MS) with electrospray for the analysis of acrylamide in foods is reported. The method comprises the addition of deuterium-labelled acrylamide-d3, extraction with water, mixed mode solid phase extraction, ultrafiltration and a graphitised carbon column for chromatography. The transitions m/z 72 > 55, 72 > 54, 72 > 44, 72 > 27, 72 > 72 and 75 > 58 were recorded in multiple reaction monitoring mode for identification and quantification. In-house validation data for products from potatoes and cereals (30 to 10,000 microg kg(-1)) are presented (accuracy 91 to 102%, relative standard deviation 3 to 21%). Interlaboratory validation data (comparison with gas chromatography mass spectrometry, 25 to 2000 microg kg(-1)) showed excellent results (r2 = 0.998).
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Cited by
Acrylamide from Maillard Reaction Products
Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M.-C., & Riediker, S. (2002) · Nature · doi:10.1038/419449a · Cited by 1,678
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
Lund, M. N., & Ray, C. A. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b00882 · Cited by 871
Surdyk, N., Rosén, J., Andersson, R., & Åman, P. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034999w · Cited by 265
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Metadata
- Authors
- Rosén, J., & Hellenäs, K.-E.
- Venue
- The Analyst
- Publisher
- Royal Society of Chemistry (RSC)
- Published
- 2002-06-14
- Volume
- 127
- Issue
- 7
- Pages
- 880-882
- ISSN
- 0003-2654 (ISSN-L)
- 1364-5528
- OpenAlex
- W1975095456
- Cited by
- 493
- References
- 0
- FWCI
- 64.11
- Type
- journal article
- Language
- en
- Open access
- closed
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- Rosén, J., & Hellenäs, K.-E. (2002). Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. The Analyst. https://doi.org/10.1039/b204938d
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