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Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography.
J Chromatogr A. 2005 Sep 23; 1088(1-2):193-9.JC

Abstract

A simple and rapid method using liquid chromatography coupled to diode array detection (LC-DAD) was developed for the determination of acrylamide in potato-based foods at low levels. The method entails extraction of acrylamide with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and cleanup with a Oasis HLB solid-phase extraction (SPE) cartridge. The final extract was analyzed by LC-DAD for quantification and by liquid chromatography coupled to mass spectrometry (LC-MS) for confirmation. The chromatographic separations were performed on a hydrophilic and a hydrophobic interaction columns having good retention of acrylamide under 100% aqueous flow conditions (k' 3.67 and 2.54, respectively). The limit of quantitation was estimated to be 4.0 microg/kg based on the signal-to-noise ratio of 3 recorded at 226 nm. Recoveries of acrylamide from potato chips samples spiked at levels of 250, 500 and 1000 (n = 4 for each level) microg/kg ranged between 92.8 and 96.2% with relative standard deviations of less than 5%. The results of this study revealed that a conventional LC instrument coupled to DAD can also be used accurately and precisely, as an alternative to tandem LC-MS methods for the determination of acrylamide in potato-based foods.

Authors+Show Affiliations

Food Engineering Department, Hacettepe University, 06532 Beytepe, Ankara, Turkey. vgokmen@hacettepe.edu.trNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

16130751

Citation

Gökmen, Vural, et al. "Determination of Acrylamide in Potato Chips and Crisps By High-performance Liquid Chromatography." Journal of Chromatography. A, vol. 1088, no. 1-2, 2005, pp. 193-9.
Gökmen V, Senyuva HZ, Acar J, et al. Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography. J Chromatogr A. 2005;1088(1-2):193-9.
Gökmen, V., Senyuva, H. Z., Acar, J., & Sarioğlu, K. (2005). Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography. Journal of Chromatography. A, 1088(1-2), 193-9.
Gökmen V, et al. Determination of Acrylamide in Potato Chips and Crisps By High-performance Liquid Chromatography. J Chromatogr A. 2005 Sep 23;1088(1-2):193-9. PubMed PMID: 16130751.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography. AU - Gökmen,Vural, AU - Senyuva,Hamide Z, AU - Acar,Jale, AU - Sarioğlu,Kemal, PY - 2005/9/1/pubmed PY - 2005/10/29/medline PY - 2005/9/1/entrez SP - 193 EP - 9 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1088 IS - 1-2 N2 - A simple and rapid method using liquid chromatography coupled to diode array detection (LC-DAD) was developed for the determination of acrylamide in potato-based foods at low levels. The method entails extraction of acrylamide with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and cleanup with a Oasis HLB solid-phase extraction (SPE) cartridge. The final extract was analyzed by LC-DAD for quantification and by liquid chromatography coupled to mass spectrometry (LC-MS) for confirmation. The chromatographic separations were performed on a hydrophilic and a hydrophobic interaction columns having good retention of acrylamide under 100% aqueous flow conditions (k' 3.67 and 2.54, respectively). The limit of quantitation was estimated to be 4.0 microg/kg based on the signal-to-noise ratio of 3 recorded at 226 nm. Recoveries of acrylamide from potato chips samples spiked at levels of 250, 500 and 1000 (n = 4 for each level) microg/kg ranged between 92.8 and 96.2% with relative standard deviations of less than 5%. The results of this study revealed that a conventional LC instrument coupled to DAD can also be used accurately and precisely, as an alternative to tandem LC-MS methods for the determination of acrylamide in potato-based foods. SN - 0021-9673 UR - https://www.unboundmedicine.com/medline/citation/16130751/Determination_of_acrylamide_in_potato_chips_and_crisps_by_high_performance_liquid_chromatography_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0021-9673(04)01971-5 DB - PRIME DP - Unbound Medicine ER -