Original PaperTemperature and pH-stability of commercial stationary phasesIn this paper, the temperature and pH stability of silica-based RP stationary phases were investigated. Furthermore, nonsiliceous phases like a polymeric column based on polystyrene divinylbenzene and a polybutadiene coated zirconium dioxide column were also included. The columns were heated up to 1508C at dynamic conditions, which means that the eluent consisting of water and methanol (90:10, v/v) was continuously purged through the packed bed. After every 5 h, the columns were cooled down to room temperature and the efficiency was measured by injecting a test sample based on the Neue test. It could be shown that some stationary phases exhibited a very good temperature stability at the test conditions specified above.

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.