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Communication
Analyst, 2002, 127, 880 - 882, DOI: 10.1039/b204938d
Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
Johan Rosén and Karl-Erik Hellenäs
A method using liquid chromatography tandem mass spectrometry (LC-MS-MS) with electrospray for the analysis of acrylamide in foods is reported. The method comprises the addition of deuterium-labelled acrylamide-d3, extraction with water, mixed mode solid phase extraction, ultrafiltration and a graphitised carbon column for chromatography. The transitions m/z 72>55, 72>54, 72>44, 72>27, 72>72 and 75>58 were recorded in multiple reaction monitoring mode for identification and quantification. In-house validation data for products from potatoes and cereals (30 to 10 000 µg kg–1) are presented (accuracy 91 to 102%, relative standard deviation 3 to 21%). Interlaboratory validation data (comparison with gas chromatography mass spectrometry, 25 to 2000 µg kg–1) showed excellent results (r2 = 0.998).
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