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http://dx.doi.org/10.5806/AST.2007.20.2.164

Determination of acrylamide in food products  

Chung, Hyung-Wook (New Hazard Chemicals Team, Korea Food & Drug Administration)
Park, Sung-Kug (New Hazard Chemicals Team, Korea Food & Drug Administration)
Choi, Dongmi (New Hazard Chemicals Team, Korea Food & Drug Administration)
Publication Information
Analytical Science and Technology / v.20, no.2, 2007 , pp. 164-169 More about this Journal
Abstract
A selective analytical method of LC/MS/MS has been applied to determine the levels of acrylamide in food products. Food samples were 17 including 6 potato chips, and 11 french fries. The analysis of food samples includes extraction with DDDW, clean-up using C18 and mixed ion exchange SPE cartridges and detection by liquid chromatography tandem mass spectrometry. The mobile phase was a mixture of 0.1 % acetic acid and 0.5 % methanol in water. The target ions were identified and determined by ESI mass spectrometer. The overall recoveries were ranged from 91 % to 101 % and the limit of quantitation was $10{\mu}g/kg$. Depending on food kinds, the levels of acrylamide were variable and the average was 0.71 mg/kg for potato chips, and 0.34 mg/kg for french fries.
Keywords
acrylamide; food; LC/MS/MS;
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