Microemulsion electrokinetic chromatography for the analysis of acrylamide in food

Abstract

The influence of microemulsion electrokinetic chromatography (MEEKC) operating conditions, such as the type of water-immiscible alcohol, aqueous phosphate buffer concentration, pH, as well as the addition of methanol and 2-propanol, on acrylamide migration has been studied. These parameters have been optimized taking into account the presence of matrix signals, in order to avoid the interference of these peaks in acrylamide determination. The best separations were achieved using a microemulsion consisting of 0.8% m/v n-amyl alcohol, 3.3% m/v sodium dodecyl sulfate (SDS), 6.6% m/v 1-butanol, and 89.3% m/v 40 mM phosphate buffer at pH 6.5 working at 15 kV in uncoated silica capillaries. Linear calibration curves over the range studied (1.25-125 microg x mL(-1)), the detection limit (0.70 microg x mL(-1)), and both run-to-run (up to 3.4% for concentration and 1.6% for time values) and day-to-day precision (lower than 11.6% for concentration) have been established. Finally, the applicability of the MEEKC method developed has been demonstrated by analyzing levels of acrylamide present in samples of home-made French fries.

Recent advances in the application of capillary electromigration methods for food analysis

“…Generally speaking, CE has demonstrated that can provide interesting information on the effect of industrial processing on foods [25,110,[149][150], storage [92], cooking [151,152] as well as on interactions between different food compounds [153][154][155]. Some of these applications are next discussed.…”

“…was developed to detect acrylamide [152]. Suitability of the MEEKC method was demonstrated by analyzing levels of acrylamide in samples of home made French fries [152].…”

Recent advances in the development and application of microemulsion EKC

“…A number of papers have recently been published showing the suitability of MEEKC to food analysis. The determination of acrylamide (a polar, neutral compound which has been classified as a probable carcinogen) in fried food has been successfully carried out by using a polar oil in the microemulsion droplets [93]. The method demonstrated good selectivity, detection limit and precision and [50] was suitable for quantitative analysis.…”

Determination of additives and organic contaminants in food by CE and CEC

“…The first CE method was reported in 2004 [89]. Bermudo et al selected MEEKC as the mode of separation.…”