Analysis of Coffee for the Presence of Acrylamide by LC-MS/MS

• Published in: Journal of agricultural and food chemistry 2004-04, Vol.52 (7), p.1996-2002
• Main Authors: Andrzejewski, Denis, Roach, John A. G, Gay, Martha L, Musser, Steven M
• Format: Article
• Language: English
• Subjects: Acrylamide - analysis; Biological and medical sciences; Chromatography, High Pressure Liquid - methods; Coffee - chemistry; Coffee, tea and other stimulative beverage industries; Food Handling - methods; Food industries; Fundamental and applied biological sciences. Psychology; Hot Temperature; Mass Spectrometry - methods
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0349634

A variety of popular instant, ground, and brewed coffees were analyzed using a modified liquid chromatography−tandem mass spectrometry (LC-MS/MS) method specifically developed for the determination of acrylamide in foods. Coffee test portions were spiked with 13C3-labeled acrylamide as an internal standard prior to their extraction and cleanup. Ground coffees (1 g) and instant coffees (0.5 g) were extracted by shaking with 9 mL of water for 20 min. Brewed coffee test portions (9 mL) were taken through the cleanup procedure without further dilution with extraction solvent. Coffee test portions were cleaned up by passing 1.5 mL first through an Oasis HLB (hydrophilic/lipophilic copolymer sorbent) solid phase extraction (SPE) cartridge and then a Bond Elut-Accucat (cation and anion exchange sorbent) SPE cartridge. The cleaned up extracts were analyzed by positive ion electrospray LC-MS/MS. The MS/MS data was used to detect, confirm, and quantitate acrylamide. The limit of quantitation of the method was 10 ng/g for ground and instant coffees and 1.0 ng/mL for brewed coffee. The levels of acrylamide ranged from 45 to 374 ng/g in unbrewed coffee grounds, from 172 to 539 ng/g in instant coffee crystals, and from 6 to 16 ng/mL in brewed coffee. Keywords: Acrylamide; LC-MS/MS; coffee; FDA