Trace level determination of acrylamide in cereal-based foods by gas chromatography–mass spectrometry

Pittet, Alain; Perisset, Adrienne; Oberson, Jean‐Marie

doi:10.1016/j.chroma.2004.02.037

Cited by 113 publications

(91 citation statements)

References 19 publications

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“…Most of published studies used 13 C 3 -acrylamide produced by Cambridge Isotope Laboratories (Andover, MA, USA) as the internal standard (Lagalante and Felter 2004;Pittet et al 2004). Beside this, 13 C 1 -acrylamide, D 3 -acrylamide, N,N-dimethylacrylamide, methacrylamide and propionamide also have been published to be used as acrylamide internal standard (Zhang et al 2005).…”

Section: Sample Size and The Use Of An Internal Standardmentioning

confidence: 99%

Sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for the determination of acrylamide in chocolate

Ren¹,

Zhang²,

Jiao³

et al. 2006

Food Additives and Contaminants

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Isotope dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry (LC-MS/MS) was applied to the quantification of acrylamide in chocolate matrixes (dark chocolate, milk chocolate, chocolate with nuts, chocolate with almonds, and chocolate with wheat best element). The method included defatting with petroleum ether, extracting with aqueous solution of 2 mol l À1 sodium chloride and clean-up by solid-phase (SPE) with OASIS HLB 6 cm 3 cartridges. Acrylamide was detected with an Atlantis dC 18 5 mm 210 Â 1.5 mm column using 10% methanol/0.1% formic acid in water as the mobile phase. The analytical method was in-house validated and good results were obtained with respect to repeatability (RSD < 3.5%) and recovery (86-93%), which fulfilled the requirements defined by European Union legislation. The acrylamide levels in chocolate were 23-537 mg kg À1. Therefore, the method was successfully used for the quantitative analysis of acrlyamide in various chocolate products.

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Section: Sample Size and The Use Of An Internal Standardmentioning

confidence: 99%

Sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for the determination of acrylamide in chocolate

Ren¹,

Zhang²,

Jiao³

et al. 2006

Food Additives and Contaminants

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“…Two grams of instant coffee, coffee 111 blends and cappuccino were dissolved in 10 mL of deionised water. 112 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 reagents were prepared according to Pittet et al (2004). 137…”

mentioning

confidence: 99%

Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up

Soares

Cunha

Fernandes

2006

Food Additives and Contaminants

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International audienceAn improved GC-MS method to determine acrylamide in coffee and coffee products was developed. The method was based in two main purification steps, the first one with ethanol and Carrez solutions in order to precipitate polysaccharides and proteins, respectively, and the second with a layered Solid Phase Extraction (SPE) column which proved to be efficient to eliminate the main chromatographic interferences. The developed method is applicable to a wide range of coffee products. Twenty six samples of different coffee products were analysed. The results obtained were in the range of 11.4 – 36.2 µg AA L-1 for “espresso coffee” and 200.8 – 229.4 µg AA L-1 for coffee blends with cereals. The results indicated that the presence of cereals increases remarkably the observable AA levels

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“…Conversion of acrylamide to 2,3-dibromopropionamide is usually performed by addition of anhydrous potassium bromide, hydrobromic acid and saturated solution of bromine water. By adding trietylamine, unstable 2,3-dibromopropionamide was converted to more stable derivate 2-bromopropenamid [13]. Akrylamid v potravinách vzniká v průběhu Maillardovy reakce a jeho prekurzory jsou redukující cukry a aminokyselina asparagin.…”

Section: Introductionmentioning

confidence: 99%

“…Before the analysis of acrylamide with the GC-MS method, the malt samples were derivatized by bromation [12][13].…”

Section: Introductionmentioning

confidence: 99%

Monitoring of acrylamide in the course of malting and in beer.

Mikulíková¹,

Svoboda²,

Běláková³

et al. 2008

Kvasny Prum

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Akrylamid v potravinách vzniká v průběhu Maillardovy reakce a jeho prekurzory jsou redukující cukry a aminokyselina asparagin. Reakční mechanismus vzniku akrylamidu v potravinách závisí na složení potravin a na podmínkách zpracování.Akrylamid vzniká ve významném množství tepelnou úpravou potravin nad 120 °C, maximum akrylamidu vzniká při 150-180 °C. Při vyš-ších teplotách je vznik akrylamidu podstatně nižší, protože eliminační reakce je rychlejší než reakce vzniku akrylamidu.Surovinou pro výrobu sladu je ječmen, rostlina s obsahem dusíkatých sloučenin a s vysokým obsahem škrobu. V průběhu sladování se ve sladu působením enzymů zvyšuje obsah redukujících cukrů, během hvozdění dochází vlivem teploty k biochemickým změnám a vznikají melanoidinové látky. Tyto podmínky jsou velmi výhodné pro tvorbu akrylamidu. Změny hladin akrylamidu byly sledovány ve sladu a následně ve vyrobeném pivu.Obsah akrylamidu se v závislosti na typu sladu pohyboval v rozmezí 0,2-3,0 mg.kg -1 a bylo potvrzeno teplotní maximum jeho vzniku (160-170 °C). Přes jeho poměrně vysoký obsah ve sladu nebyl akrylamid detekován v žádném z analyzovaných vzorků piva. Acrylamide in food is produced in the course of Maillard's reaction and its precursors are reducing saccharides and amino acid asparagin. Reaction mechanism of the acrylamide formation in food depends on food composition and processing conditions.Acrylamide is formed in a significant quantity by heat treatment of food above 120 °C, the highest quantity of acrylamide is created at 150-180 °C. At higher temperatures acrylamide creation is substantially lower as the elimination reaction is faster than that producing acrylamide.Raw material for malt production is barley, a plant with content of nitrogen compounds and high content of starch. During malting enzymes increase the content of reducing saccharides in malt, during kilning biochemical changes are induced by temperature, and melanoid substances originate. These conditions are favorable for acrylamide creation.Changes of acrylamide levels were followed in malt and subsequently in the produced beer. Acrylamide content varied depending on the type of the malt in the scope of 0.2-3.0 mg.kg -1 and thermal maximum of its origin (160-170°C) was confirmed. Despite its relatively high content in malt (from 0.2 to 3.0 mg.kg -1 ), no acrylamide was detected in any of the analyzed samples of beer. Mikulíková

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Trace level determination of acrylamide in cereal-based foods by gas chromatography–mass spectrometry

Cited by 113 publications

References 19 publications

Sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for the determination of acrylamide in chocolate

Sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for the determination of acrylamide in chocolate

Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up

Monitoring of acrylamide in the course of malting and in beer.

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