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A generic method for the determination of acrylamide in thermally processed foods.
J Chromatogr A. 2006 Jul 07; 1120(1-2):194-8.JC

Abstract

A generic sample preparation method for the determination of acrylamide in foods was developed. The method entails extraction with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and cleanup with Oasis HLB solid-phase extraction (SPE) cartridge. The final extract was analyzed by liquid chromatography-mass spectrometry (LC-MS) for quantitation. The chromatographic separation was performed on ODS-3 column using the isocratic mixture of 0.01 mM acetic acid in 0.2% aqueous solution of formic acid at a flow rate of 0.6 ml/min at 25 degrees C. The recoveries of acrylamide from potato chips, biscuits and coffee ranged between 92.8 and 101.5% with relative standard deviations of 4.1% or less. The limit of detection (LOD) and the limit of quantitation (LOQ) were 2 ng/g and 6 ng/g in the basis of signal to noise ratios of 3:1 and 9:1, respectively.

Authors+Show Affiliations

Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey. vgokmen@hacettepe.edu.trNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

16464456

Citation

Gökmen, Vural, and Hamide Z. Senyuva. "A Generic Method for the Determination of Acrylamide in Thermally Processed Foods." Journal of Chromatography. A, vol. 1120, no. 1-2, 2006, pp. 194-8.
Gökmen V, Senyuva HZ. A generic method for the determination of acrylamide in thermally processed foods. J Chromatogr A. 2006;1120(1-2):194-8.
Gökmen, V., & Senyuva, H. Z. (2006). A generic method for the determination of acrylamide in thermally processed foods. Journal of Chromatography. A, 1120(1-2), 194-8.
Gökmen V, Senyuva HZ. A Generic Method for the Determination of Acrylamide in Thermally Processed Foods. J Chromatogr A. 2006 Jul 7;1120(1-2):194-8. PubMed PMID: 16464456.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A generic method for the determination of acrylamide in thermally processed foods. AU - Gökmen,Vural, AU - Senyuva,Hamide Z, Y1 - 2006/02/07/ PY - 2005/06/24/received PY - 2006/01/17/revised PY - 2006/01/20/accepted PY - 2006/2/9/pubmed PY - 2006/8/19/medline PY - 2006/2/9/entrez SP - 194 EP - 8 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1120 IS - 1-2 N2 - A generic sample preparation method for the determination of acrylamide in foods was developed. The method entails extraction with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and cleanup with Oasis HLB solid-phase extraction (SPE) cartridge. The final extract was analyzed by liquid chromatography-mass spectrometry (LC-MS) for quantitation. The chromatographic separation was performed on ODS-3 column using the isocratic mixture of 0.01 mM acetic acid in 0.2% aqueous solution of formic acid at a flow rate of 0.6 ml/min at 25 degrees C. The recoveries of acrylamide from potato chips, biscuits and coffee ranged between 92.8 and 101.5% with relative standard deviations of 4.1% or less. The limit of detection (LOD) and the limit of quantitation (LOQ) were 2 ng/g and 6 ng/g in the basis of signal to noise ratios of 3:1 and 9:1, respectively. SN - 0021-9673 UR - https://www.unboundmedicine.com/medline/citation/16464456/A_generic_method_for_the_determination_of_acrylamide_in_thermally_processed_foods_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0021-9673(06)00237-8 DB - PRIME DP - Unbound Medicine ER -