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A new LC/MS-method for the quantitation of acrylamide based on a stable isotope dilution assay and derivatization with 2-mercaptobenzoic acid. Comparison with two GC/MS methods.
J Agric Food Chem. 2003 Dec 31; 51(27):7866-71.JA

Abstract

Acrylamide (AA) was found to form a stable thioether in reasonable yields (45-50%) when reacted with 2-mercaptobenzoic acid at 20 degrees C for 3 h. On the basis of this finding and using [(13)C(3)]-acrylamide as the internal standard, a sensitive and selective new stable isotope dilution analysis for AA quantitation in food samples was developed based on single stage LC/MS. Comparison of the quantitative results obtained by applying the new method to potato chips, crispbread or butter cookies with data obtained by two stable isotope dilution analysis, using direct measurement of AA by GC/MS, but differing in the workup procedure, revealed detection limits in the same order of magnitude (6.6 microg/kg). Quantitative data obtained by application of the three methods on the same samples of potato chips or cookies, respectively, were also in very good agreement. Quantitation of AA in crispbreads treated with an amylase/protease mixture did not show increased AA levels, thereby indicating that inclusion of AA in starch/protein gels is not very probable during breadmaking.

Authors+Show Affiliations

Jezussek M
Institut für Lebensmittelchemie, Technische Universität München, Lichtenbergstrabetae 4, D-85748 Garching, Germany.
Schieberle P
No affiliation info available

MeSH

AcrylamideBenzoatesBreadChromatography, High Pressure LiquidFood AnalysisGas Chromatography-Mass SpectrometryIndicator Dilution TechniquesMass SpectrometryQuality ControlSulfhydryl Compounds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14690366

Citation

Jezussek, Magnus, and Peter Schieberle. "A New LC/MS-method for the Quantitation of Acrylamide Based On a Stable Isotope Dilution Assay and Derivatization With 2-mercaptobenzoic Acid. Comparison With Two GC/MS Methods." Journal of Agricultural and Food Chemistry, vol. 51, no. 27, 2003, pp. 7866-71.
Jezussek M, Schieberle P. A new LC/MS-method for the quantitation of acrylamide based on a stable isotope dilution assay and derivatization with 2-mercaptobenzoic acid. Comparison with two GC/MS methods. J Agric Food Chem. 2003;51(27):7866-71.
Jezussek, M., & Schieberle, P. (2003). A new LC/MS-method for the quantitation of acrylamide based on a stable isotope dilution assay and derivatization with 2-mercaptobenzoic acid. Comparison with two GC/MS methods. Journal of Agricultural and Food Chemistry, 51(27), 7866-71.
Jezussek M, Schieberle P. A New LC/MS-method for the Quantitation of Acrylamide Based On a Stable Isotope Dilution Assay and Derivatization With 2-mercaptobenzoic Acid. Comparison With Two GC/MS Methods. J Agric Food Chem. 2003 Dec 31;51(27):7866-71. PubMed PMID: 14690366.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A new LC/MS-method for the quantitation of acrylamide based on a stable isotope dilution assay and derivatization with 2-mercaptobenzoic acid. Comparison with two GC/MS methods. AU - Jezussek,Magnus, AU - Schieberle,Peter, PY - 2003/12/24/pubmed PY - 2004/3/6/medline PY - 2003/12/24/entrez SP - 7866 EP - 71 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 27 N2 - Acrylamide (AA) was found to form a stable thioether in reasonable yields (45-50%) when reacted with 2-mercaptobenzoic acid at 20 degrees C for 3 h. On the basis of this finding and using [(13)C(3)]-acrylamide as the internal standard, a sensitive and selective new stable isotope dilution analysis for AA quantitation in food samples was developed based on single stage LC/MS. Comparison of the quantitative results obtained by applying the new method to potato chips, crispbread or butter cookies with data obtained by two stable isotope dilution analysis, using direct measurement of AA by GC/MS, but differing in the workup procedure, revealed detection limits in the same order of magnitude (6.6 microg/kg). Quantitative data obtained by application of the three methods on the same samples of potato chips or cookies, respectively, were also in very good agreement. Quantitation of AA in crispbreads treated with an amylase/protease mixture did not show increased AA levels, thereby indicating that inclusion of AA in starch/protein gels is not very probable during breadmaking. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14690366/A_new_LC/MS_method_for_the_quantitation_of_acrylamide_based_on_a_stable_isotope_dilution_assay_and_derivatization_with_2_mercaptobenzoic_acid__Comparison_with_two_GC/MS_methods_ DB - PRIME DP - Unbound Medicine ER -