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Improved sample preparation to determine acrylamide in difficult matrixes such as chocolate powder, cocoa, and coffee by liquid chromatography tandem mass spectroscopy.
J Agric Food Chem. 2004 Jul 28; 52(15):4625-31.JA

Abstract

An improved sample preparation (extraction and cleanup) is presented that enables the quantification of low levels of acrylamide in difficult matrixes, including soluble chocolate powder, cocoa, coffee, and coffee surrogate. Final analysis is done by isotope-dilution liquid chromatography-electrospray ionization tandem mass spectrometry (LC-MS/MS) using d3-acrylamide as internal standard. Sample pretreatment essentially encompasses (a) protein precipitation with Carrez I and II solutions, (b) extraction of the analyte into ethyl acetate, and (c) solid-phase extraction on a Multimode cartridge. The stability of acrylamide in final extracts and in certain commercial foods and beverages is also reported. This approach provided good performance in terms of linearity, accuracy and precision. Full validation was conducted in soluble chocolate powder, achieving a decision limit (CCalpha) and detection capability (CCbeta) of 9.2 and 12.5 microg/kg, respectively. The method was extended to the analysis of acrylamide in various foodstuffs such as mashed potatoes, crisp bread, and butter biscuit and cookies. Furthermore, the accuracy of the method is demonstrated by the results obtained in three inter-laboratory proficiency tests.

Authors+Show Affiliations

Nestlé Research Center, Nestec Ltd., Vers-chez-les-Blanc, P.O. Box 44, CH - 1000 Lausanne 26, Switzerland.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15264891

Citation

Delatour, Thierry, et al. "Improved Sample Preparation to Determine Acrylamide in Difficult Matrixes Such as Chocolate Powder, Cocoa, and Coffee By Liquid Chromatography Tandem Mass Spectroscopy." Journal of Agricultural and Food Chemistry, vol. 52, no. 15, 2004, pp. 4625-31.
Delatour T, Périsset A, Goldmann T, et al. Improved sample preparation to determine acrylamide in difficult matrixes such as chocolate powder, cocoa, and coffee by liquid chromatography tandem mass spectroscopy. J Agric Food Chem. 2004;52(15):4625-31.
Delatour, T., Périsset, A., Goldmann, T., Riediker, S., & Stadler, R. H. (2004). Improved sample preparation to determine acrylamide in difficult matrixes such as chocolate powder, cocoa, and coffee by liquid chromatography tandem mass spectroscopy. Journal of Agricultural and Food Chemistry, 52(15), 4625-31.
Delatour T, et al. Improved Sample Preparation to Determine Acrylamide in Difficult Matrixes Such as Chocolate Powder, Cocoa, and Coffee By Liquid Chromatography Tandem Mass Spectroscopy. J Agric Food Chem. 2004 Jul 28;52(15):4625-31. PubMed PMID: 15264891.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Improved sample preparation to determine acrylamide in difficult matrixes such as chocolate powder, cocoa, and coffee by liquid chromatography tandem mass spectroscopy. AU - Delatour,Thierry, AU - Périsset,Adrienne, AU - Goldmann,Till, AU - Riediker,Sonja, AU - Stadler,Richard H, PY - 2004/7/22/pubmed PY - 2004/9/15/medline PY - 2004/7/22/entrez SP - 4625 EP - 31 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 15 N2 - An improved sample preparation (extraction and cleanup) is presented that enables the quantification of low levels of acrylamide in difficult matrixes, including soluble chocolate powder, cocoa, coffee, and coffee surrogate. Final analysis is done by isotope-dilution liquid chromatography-electrospray ionization tandem mass spectrometry (LC-MS/MS) using d3-acrylamide as internal standard. Sample pretreatment essentially encompasses (a) protein precipitation with Carrez I and II solutions, (b) extraction of the analyte into ethyl acetate, and (c) solid-phase extraction on a Multimode cartridge. The stability of acrylamide in final extracts and in certain commercial foods and beverages is also reported. This approach provided good performance in terms of linearity, accuracy and precision. Full validation was conducted in soluble chocolate powder, achieving a decision limit (CCalpha) and detection capability (CCbeta) of 9.2 and 12.5 microg/kg, respectively. The method was extended to the analysis of acrylamide in various foodstuffs such as mashed potatoes, crisp bread, and butter biscuit and cookies. Furthermore, the accuracy of the method is demonstrated by the results obtained in three inter-laboratory proficiency tests. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15264891/Improved_sample_preparation_to_determine_acrylamide_in_difficult_matrixes_such_as_chocolate_powder_cocoa_and_coffee_by_liquid_chromatography_tandem_mass_spectroscopy_ DB - PRIME DP - Unbound Medicine ER -