Quantification of acrylamide in foods selected by using gas chromatography tandem mass spectrometry

Acrylamide is toxic and probably carcinogenic compound, made as a result of high-temperature thermal treatment of carbohydrate-rich foodstuffs. In this article a method is improved for the extraction and quantitation of acrylamide in foods produced based on corn flour that are represented in our tra...

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Bibliographic Details
Published in:Hemijska industrija 2016-01, Vol.70 (2), p.209-215
Main Authors: Delevic, Veselin, Zejnilovic, Refik, Jancic-Stojanovic, Biljana, Djordjevic, Brizita, Tokic, Zorana, Zrnic-Ciric, Milica, Stankovic, Ivan
Format: Article
Language:English
Subjects:
Acrylamide
Baking
Bromination
Bromine
Calibration
Carbohydrates
Carcinogens
Cooking
Cornflour
Correlation analysis
Food
foods
Gas chromatography
GC - MS
Heat treatment
Mass spectrometry
Regression analysis
Sodium thiosulfate
Statistical analysis
Triethylamine
Water purification
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Summary:Acrylamide is toxic and probably carcinogenic compound, made as a result of high-temperature thermal treatment of carbohydrate-rich foodstuffs. In this article a method is improved for the extraction and quantitation of acrylamide in foods produced based on corn flour that are represented in our traditional diet. Acrylamide extraction was carried out using reduced volume of saturated solution of bromine water and the GC - MS method for the quantification was shown. Quantification of acrylamide was preceded by: sample homogenization, acrylamide extraction using water, extract purification using solid phase extraction, bromination, using a reduced volume of bromine water solution, dehydrobromination with sodium thiosulfate and transformation of dibromopropenamide in 2,3- 2- bromopropenamide using triethylamine. Regression and correlation analysis were applied for the probability level of 0.05. Calibration is performed in the concentration range 5-80 ug/kg with a detection limit 6.86 mg / kg and the limits of quantification 10.78 ug/kg and the coefficient of determination R2 > 0.999. Calibration curve was obtained: y = 0,069x + 0,038. Recovery values were an average from 97 to 110%. Proposed GC-MS method is simple, precise and reliable for the determination of acrylamide in the samples of thermal treated foods. Our results show that the tested foods quantify the presence of acrylamide in concentrations of 18 to 77 mg/kg acrylamide depending on whether the food was prepared by cooking or baking. nema
ISSN:0367-598X
2217-7426
DOI:10.2298/HEMIND150225027D