A facile detection of acrylamide in starchy food by using a solid extraction-GC strategy

The acrylamide content in microwaved food has been highly concerned because of food safety; meanwhile, the detection of acrylamide content in starchy food is difficult due to the stickiness. In this experiment, a facile MS-free method was demonstrated to determine acrylamide content in microwaved an...

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Bibliographic Details
Published in:Food control 2012-08, Vol.26 (2), p.220-222
Main Authors: Sun, Shi-yu, Fang, Yun, Xia, Yong-mei
Format: Article
Language:English
Subjects:
Acrylamide
Food safety
Maillard reaction
Microwave
Solid extraction
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Summary:The acrylamide content in microwaved food has been highly concerned because of food safety; meanwhile, the detection of acrylamide content in starchy food is difficult due to the stickiness. In this experiment, a facile MS-free method was demonstrated to determine acrylamide content in microwaved and conventional heated popcorn and rice, using activated carbon packed extraction column coupling with simple GC analysis. The detection limit of acrylamide is 10 ng/mL. The recovery ratio of acrylamide in sample was 100.60% with a RSD of 1.2%–4.6%. The detection RSD of the acrylamide contents in microwaved caramel sweet popcorn and cooked rice were 1.46% (n = 10) and 1.20% (n = 3), respectively. ► An easy method using solid extraction and GC analysis to test acrylamide content. ► The MS-free detection method provides a detection limit of acrylamide of 10 ng/mL. ► The detection RSD of the acrylamide content in real samples was as lower as 1.46% (n = 10). ► Conventional puffing raw microwave popcorn is under acrylamide risk.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2012.01.028