Abstract
Generally, analyzing acrylamide content needs 2 days by using gas chromatography / mass spectrometry (GC/MS) method. So it failed to immediately monitor acrylamide generation in wheat based food. The purposes of this study were to find an alternative extraction method by using solid phase microextract (SPME) to extract acrylamide content in food before GC/MS analyzing. The SPME technique saves preparation time, solvent purchase and disposal costs compared to the traditional extraction method by solvent. Several parameters of the extraction were optimized including types of fibers, extraction temperature, extraction time, desorption temperature and vials volume. It took 99 min to determine pyrazines content by SPME combined with GC/MS method in which the coefficients of variation between 2 to 33% were obtained. In this study, the contents of acrylamide in wheat food was in the range of 24 to 3497 μg/kg; the contents of total pyrazines in wheat food was in the range of 2 to 4846 μg/kg. A positive correlation (R2 = 0.94, n = 10) between formation of acrylamide and total pyrazines content was observed in this study.
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