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[Determination of acrylamide content in potato products using GC-MS/MS and LC-MS/MS methods].
Rocz Panstw Zakl Hig. 2010; 61(3):237-42.RP

Abstract

The aim of our study was to check a useful of GCQ-MS/MS and LC-MS/MS methods to determination of acrylamide in foodstuffs and determined acrylamide content in potato products randomly collected in Poland in 2007-2008. As a result of validation of these methods we found the both using methods were characterized by low quantification limit and well precision. The highest acrylamide level was in potato crisps--770 microg/kg (113 divided by 1890 microg/kg), but the lowest--was in French fries collected from bars and restaurants--401 microg/kg (134 divided by 679 microg/kg). Acrylamide content analyzed in 2008 in potato crisp and French fries ready to eat was higher than in 2007. The difference was not statistically significant. In French fries fried in laboratory from pre-cooked French fries in 2008 acrylamide level was lower that in these products analyzed in 2007.

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Authors+Show Affiliations

Mojska H
Zakład Bezpieczeństwa Zywności, Instytut Zywności i Zywienia, Warszawa. hmojska@izz.waw.pl
Gielecińska I
No affiliation info available
Małecka K
No affiliation info available

MeSH

AcrylamideCarcinogensChromatography, LiquidFood ContaminationFood-Processing IndustryGas Chromatography-Mass SpectrometryHumansPolandReproducibility of ResultsSolanum tuberosum

Pub Type(s)

Comparative Study
Journal Article
Validation Study

Language

pol

PubMed ID

21365857

Citation

Mojska, Hanna, et al. "[Determination of Acrylamide Content in Potato Products Using GC-MS/MS and LC-MS/MS Methods]." Roczniki Panstwowego Zakladu Higieny, vol. 61, no. 3, 2010, pp. 237-42.
Mojska H, Gielecińska I, Małecka K. [Determination of acrylamide content in potato products using GC-MS/MS and LC-MS/MS methods]. Rocz Panstw Zakl Hig. 2010;61(3):237-42.
Mojska, H., Gielecińska, I., & Małecka, K. (2010). [Determination of acrylamide content in potato products using GC-MS/MS and LC-MS/MS methods]. Roczniki Panstwowego Zakladu Higieny, 61(3), 237-42.
Mojska H, Gielecińska I, Małecka K. [Determination of Acrylamide Content in Potato Products Using GC-MS/MS and LC-MS/MS Methods]. Rocz Panstw Zakl Hig. 2010;61(3):237-42. PubMed PMID: 21365857.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Determination of acrylamide content in potato products using GC-MS/MS and LC-MS/MS methods]. AU - Mojska,Hanna, AU - Gielecińska,Iwona, AU - Małecka,Katarzyna, PY - 2011/3/4/entrez PY - 2010/1/1/pubmed PY - 2011/3/23/medline SP - 237 EP - 42 JF - Roczniki Panstwowego Zakladu Higieny JO - Rocz Panstw Zakl Hig VL - 61 IS - 3 N2 - The aim of our study was to check a useful of GCQ-MS/MS and LC-MS/MS methods to determination of acrylamide in foodstuffs and determined acrylamide content in potato products randomly collected in Poland in 2007-2008. As a result of validation of these methods we found the both using methods were characterized by low quantification limit and well precision. The highest acrylamide level was in potato crisps--770 microg/kg (113 divided by 1890 microg/kg), but the lowest--was in French fries collected from bars and restaurants--401 microg/kg (134 divided by 679 microg/kg). Acrylamide content analyzed in 2008 in potato crisp and French fries ready to eat was higher than in 2007. The difference was not statistically significant. In French fries fried in laboratory from pre-cooked French fries in 2008 acrylamide level was lower that in these products analyzed in 2007. SN - 0035-7715 UR - https://www.unboundmedicine.com/medline/citation/21365857/[Determination_of_acrylamide_content_in_potato_products_using_GC_MS/MS_and_LC_MS/MS_methods]_ L2 - http://wydawnictwa.pzh.gov.pl/roczniki_pzh/download-article?id=799 DB - PRIME DP - Unbound Medicine ER -