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Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS.
Food Chem. 2012 Dec 15; 135(4):2687-93.FC

Abstract

In this work, a rapid and reliable purification method based on a single mixed solid phase extraction (SPE) column, for the determination of acrylamide in roasted coffee by liquid chromatography-tandem mass spectrometry, was developed. Deuterium labelled d(3)-acrylamide was used as internal standard. Acrylamide was extracted by 10 mL of water and the extract purified by a single SPE column consisting of 0.5 g of an in-house prepared mixture of C18, strong cation (SCX) and anion exchange (SAX) sorbents in the ratio 2/1.5/1.5 (w/w/w). The amount of the three sorbents was optimised in order to eliminate the main interfering compounds present in coffee extracts, such as melanoidins, trigonelline, chlorogenic acids and caffeine. The SPE procedure was very simple and consisted of pushing 1 mL of an aqueous coffee extract through the SPE column followed by 1 mL of water which was collected for the analysis. The method was tested on six samples of roasted coffee of different composition and roasting level. The repeatability of the method, expressed as relative standard deviation (n=6), was lower than 5%. The recovery of acrylamide at three spiked levels ranged from 92% to 95%. The limits of detection (LOD) and quantitation (LOQ) were 5 and 16 μg kg(-1), respectively.

Authors+Show Affiliations

Department of Food Science, Udine University, Via Sondrio 2/A, 33100 Udine, Italy. renzo.bortolomeazzi@uniud.itNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

22980859

Citation

Bortolomeazzi, Renzo, et al. "Rapid Mixed Mode Solid Phase Extraction Method for the Determination of Acrylamide in Roasted Coffee By HPLC-MS/MS." Food Chemistry, vol. 135, no. 4, 2012, pp. 2687-93.
Bortolomeazzi R, Munari M, Anese M, et al. Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS. Food Chem. 2012;135(4):2687-93.
Bortolomeazzi, R., Munari, M., Anese, M., & Verardo, G. (2012). Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS. Food Chemistry, 135(4), 2687-93. https://doi.org/10.1016/j.foodchem.2012.07.057
Bortolomeazzi R, et al. Rapid Mixed Mode Solid Phase Extraction Method for the Determination of Acrylamide in Roasted Coffee By HPLC-MS/MS. Food Chem. 2012 Dec 15;135(4):2687-93. PubMed PMID: 22980859.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS. AU - Bortolomeazzi,Renzo, AU - Munari,Marina, AU - Anese,Monica, AU - Verardo,Giancarlo, Y1 - 2012/07/17/ PY - 2012/02/03/received PY - 2012/06/28/revised PY - 2012/07/07/accepted PY - 2012/9/18/entrez PY - 2012/9/18/pubmed PY - 2013/2/9/medline SP - 2687 EP - 93 JF - Food chemistry JO - Food Chem VL - 135 IS - 4 N2 - In this work, a rapid and reliable purification method based on a single mixed solid phase extraction (SPE) column, for the determination of acrylamide in roasted coffee by liquid chromatography-tandem mass spectrometry, was developed. Deuterium labelled d(3)-acrylamide was used as internal standard. Acrylamide was extracted by 10 mL of water and the extract purified by a single SPE column consisting of 0.5 g of an in-house prepared mixture of C18, strong cation (SCX) and anion exchange (SAX) sorbents in the ratio 2/1.5/1.5 (w/w/w). The amount of the three sorbents was optimised in order to eliminate the main interfering compounds present in coffee extracts, such as melanoidins, trigonelline, chlorogenic acids and caffeine. The SPE procedure was very simple and consisted of pushing 1 mL of an aqueous coffee extract through the SPE column followed by 1 mL of water which was collected for the analysis. The method was tested on six samples of roasted coffee of different composition and roasting level. The repeatability of the method, expressed as relative standard deviation (n=6), was lower than 5%. The recovery of acrylamide at three spiked levels ranged from 92% to 95%. The limits of detection (LOD) and quantitation (LOQ) were 5 and 16 μg kg(-1), respectively. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/22980859/Rapid_mixed_mode_solid_phase_extraction_method_for_the_determination_of_acrylamide_in_roasted_coffee_by_HPLC_MS/MS_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01171-5 DB - PRIME DP - Unbound Medicine ER -