Investigation on the Contents of Acrylamide in Baked and Fried foods

Abstract

The current work aims to develop a method for the determination of acrylamide in baked and fried foods using high performance liquid chromatography-mass spectrometry (UPLC-MS/MS). In this study, the extraction of acrylamide was using water and then cleaned up on a HLB and MCX SPE cartridge, followed by separating on a [Waters ACQUITY UPLC BEH C18 (100 mm×2.1 mm, 1.7 μm)] column using acetonitrile and 0.1% formic acid as mobile phase. Thereafter, the concentration of acrylamide was determined in multiple reaction monitoring mode, usingD3-acrylamide as internal standard. It was found that the proposed calibration curve was linear in the range of 0.1 to 100 μg/L with a correlation coefficient greater than 0.99 indicating a very good linearity. The limit of detection (LOD) was 5.0 μg/kg and the quantitative limit (LOQ) was 10.0 μg/kg. The average recovery at three spiked levels (5, 20 and 100 μg/kg) of roasted coffee and deep-fried dough sticks was ranged from 88.0 % to 106 % with RSD smaller than 6%. The method was also tested by analysing acrylamide in baked and fried food samples (biscuits, roasted coffee, cake, fried potato, potato chips and deep-fried dough sticks). The acrylamide concentrations were found between 28 μg/kg and 635 μg/kg in those samples. Taken together, the developed method has superior for determination of acrylamide in baked and fried foods samples, which is of simplicity, high accuracy and good stability.