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Rugged LC-MS/MS survey analysis for acrylamide in foods.
J Agric Food Chem. 2003 Dec 17; 51(26):7547-54.JA

Abstract

The described liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the detection of acrylamide in food entails aqueous room temperature extraction, SPE cleanup, and analysis by LC-MS/MS. The method is applicable to a wide variety of foods. [(13)C(3)]acrylamide is the internal standard. The limit of quantitation is 10 ppb (microg/kg). Data were obtained in duplicate from >450 products representing >35 different food types. The variability in analyte levels in certain food types suggests that it may be possible to reduce acrylamide levels in those foods.

Authors+Show Affiliations

Roach JA
Center for Food Safety and Applied Nutrition, US Food and Drug Administration, 5100 Paint Branch Parkway, College Park, Maryland 20740, USA. jroach@cfsan.fda.gov
Andrzejewski D
No affiliation info available
Gay ML
No affiliation info available
Nortrup D
No affiliation info available
Musser SM
No affiliation info available

MeSH

AcrylamideBreadChromatography, High Pressure LiquidCoffeeEdible GrainFood AnalysisFood ContaminationMass SpectrometrySensitivity and Specificity

Pub Type(s)

Journal Article

Language

eng

PubMed ID

14664505

Citation

Roach, John A G., et al. "Rugged LC-MS/MS Survey Analysis for Acrylamide in Foods." Journal of Agricultural and Food Chemistry, vol. 51, no. 26, 2003, pp. 7547-54.
Roach JA, Andrzejewski D, Gay ML, et al. Rugged LC-MS/MS survey analysis for acrylamide in foods. J Agric Food Chem. 2003;51(26):7547-54.
Roach, J. A., Andrzejewski, D., Gay, M. L., Nortrup, D., & Musser, S. M. (2003). Rugged LC-MS/MS survey analysis for acrylamide in foods. Journal of Agricultural and Food Chemistry, 51(26), 7547-54.
Roach JA, et al. Rugged LC-MS/MS Survey Analysis for Acrylamide in Foods. J Agric Food Chem. 2003 Dec 17;51(26):7547-54. PubMed PMID: 14664505.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Rugged LC-MS/MS survey analysis for acrylamide in foods. AU - Roach,John A G, AU - Andrzejewski,Denis, AU - Gay,Martha L, AU - Nortrup,David, AU - Musser,Steven M, PY - 2003/12/11/pubmed PY - 2004/1/22/medline PY - 2003/12/11/entrez SP - 7547 EP - 54 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 26 N2 - The described liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the detection of acrylamide in food entails aqueous room temperature extraction, SPE cleanup, and analysis by LC-MS/MS. The method is applicable to a wide variety of foods. [(13)C(3)]acrylamide is the internal standard. The limit of quantitation is 10 ppb (microg/kg). Data were obtained in duplicate from >450 products representing >35 different food types. The variability in analyte levels in certain food types suggests that it may be possible to reduce acrylamide levels in those foods. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14664505/Rugged_LC_MS/MS_survey_analysis_for_acrylamide_in_foods_ DB - PRIME DP - Unbound Medicine ER -