An improved LC-MS/MS method for the quantitation of acrylamide in processed foods |
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Authors: | Cheong Tae Kim Eun-Sun HwangHyong Joo Lee |
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Affiliation: | School of Agricultural Biotechnology and Center for Agricultural Biomaterials, College of Agriculture and Life Sciences, Seoul National University, San 56-1, Shillim-dong, Gwanak-gu 151-742, South Korea |
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Abstract: | An improved liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed for the determination of acrylamide in processed foods. The homogenized samples, spiked with 13C3-acrylamide as an internal standard, were extracted with water and centrifuged. D5-3-chloropropanediol as a recovery standard was added to 1-ml aliquots, and the sample was purified with a C18-cartridge column. The extract was directly analyzed using LC-MS/MS without derivatization. The ion transitions of 72–55 m/z (acrylamide), 75–58 m/z (13C3-acrylamide), and 116–98 m/z (d5-3-chloropropanediol) were found to be the most reliable for the identification and quantification of acrylamide in multiple reaction monitoring. The limit of quantification for acrylamide, defined as a signal-to-noise ratio of 10:1, was 2 μg/kg. The use of d5-3-chloropropanediol minimized the effects of variation in the sample matrixes and increased the quality of analysis. This method could be applied to the quantification of acrylamide in processed foods. |
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Keywords: | 2-BPA 2-bromopropenamide CV coefficient of variation 2 3-DBPA 2 3-dibromopropionamide ESI electrospray ionization ESI+ electrospray positive ionization GC/ECD gas chromatography electron-capture detector GC/MS gas chromatography/mass spectrometry HPLC high-performance liquid chromatography LC-MS/MS liquid chromatography-tandem mass spectrometry MRM multiple reaction monitoring |
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