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Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry.
Mol Nutr Food Res. 2007 Feb; 51(2):239-47.MN

Abstract

Sample clean-up and HPLC with tandem mass spectrometric detection (LC-MS/MS) was validated for the routine analysis of acrylamide in various foodstuffs. The method used proved to be reliable and the detection limit for routine monitoring was sensitive enough for foods and drinks (38 microg/kg for foods and 5 microg/L for drinks). The RSDs for repeatability and day-to-day variation were below 15% in all food matrices. Two hundred and one samples which included more than 30 different types of food and foods manufactured and prepared in various ways were analysed. The main types of food analysed were potato and cereal-based foods, processed foods (pizza, minced beef meat, meat balls, chicken nuggets, potato-ham casserole and fried bacon) and coffee. Acrylamide was detected at levels, ranging from nondetectable to 1480 microg/kg level in solid food, with crisp bread exhibiting the highest levels. In drinks, the highest value (29 microg/L) was found in regular coffee drinks.

Authors+Show Affiliations

Eerola S
Chemistry and Toxicology Unit, Finnish National Food Safety Authority, Helsinki, Finland.
Hollebekkers K
No affiliation info available
Hallikainen A
No affiliation info available
Peltonen K
No affiliation info available

MeSH

AcrylamideChromatography, High Pressure LiquidFinlandFood AnalysisTandem Mass Spectrometry

Pub Type(s)

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

Language

eng

PubMed ID

17230586

Citation

Eerola, Susanna, et al. "Acrylamide Levels in Finnish Foodstuffs Analysed With Liquid Chromatography Tandem Mass Spectrometry." Molecular Nutrition & Food Research, vol. 51, no. 2, 2007, pp. 239-47.
Eerola S, Hollebekkers K, Hallikainen A, et al. Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry. Mol Nutr Food Res. 2007;51(2):239-47.
Eerola, S., Hollebekkers, K., Hallikainen, A., & Peltonen, K. (2007). Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry. Molecular Nutrition & Food Research, 51(2), 239-47.
Eerola S, et al. Acrylamide Levels in Finnish Foodstuffs Analysed With Liquid Chromatography Tandem Mass Spectrometry. Mol Nutr Food Res. 2007;51(2):239-47. PubMed PMID: 17230586.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry. AU - Eerola,Susanna, AU - Hollebekkers,Koen, AU - Hallikainen,Anja, AU - Peltonen,Kimmo, PY - 2007/1/19/pubmed PY - 2007/6/26/medline PY - 2007/1/19/entrez SP - 239 EP - 47 JF - Molecular nutrition & food research JO - Mol Nutr Food Res VL - 51 IS - 2 N2 - Sample clean-up and HPLC with tandem mass spectrometric detection (LC-MS/MS) was validated for the routine analysis of acrylamide in various foodstuffs. The method used proved to be reliable and the detection limit for routine monitoring was sensitive enough for foods and drinks (38 microg/kg for foods and 5 microg/L for drinks). The RSDs for repeatability and day-to-day variation were below 15% in all food matrices. Two hundred and one samples which included more than 30 different types of food and foods manufactured and prepared in various ways were analysed. The main types of food analysed were potato and cereal-based foods, processed foods (pizza, minced beef meat, meat balls, chicken nuggets, potato-ham casserole and fried bacon) and coffee. Acrylamide was detected at levels, ranging from nondetectable to 1480 microg/kg level in solid food, with crisp bread exhibiting the highest levels. In drinks, the highest value (29 microg/L) was found in regular coffee drinks. SN - 1613-4125 UR - https://www.unboundmedicine.com/medline/citation/17230586/Acrylamide_levels_in_Finnish_foodstuffs_analysed_with_liquid_chromatography_tandem_mass_spectrometry_ L2 - https://doi.org/10.1002/mnfr.200600167 DB - PRIME DP - Unbound Medicine ER -