MSPD Method to Determine Acrylamide in Food

• Published in: Food analytical methods Vol. 2; no. 3; pp. 197 - 203
• Main Authors: Soares, Cristina Maria Dias, Fernandes, José Oliveira
• Format: Journal Article
• Language: English
• Published: New York Springer-Verlag 01.09.2009
• Subjects: Analytical Chemistry; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Food Science; Microbiology; GC-MS; Matrix Solid-Phase Dispersion (MSPD); Acrylamide; Food Analysis
• ISSN: 1936-9751; 1936-976X
• DOI: 10.1007/s12161-008-9060-1

The present work describes the development of an optimized matrix solid-phase dispersion (MSPD) procedure for the analysis of acrylamide in a variety of food matrices, namely, processed cereal products (bread, toasts, breakfast cereals, snacks, cookies, and biscuits), chocolates, and baby foods. Briefly, 1 g of sample was dispersed with 4 g of C 18 solid phase, the whole mixture was further packed in an empty SPE column, and acrylamide was extracted with 6 + 6 ml of water with a soak step of 5 min each. The aqueous extract was then subject to a bromination procedure and acrylamide quantified by gas chromatography–mass spectrometry (GC-MS) in SIM mode. Full validation of the method was conducted in samples representatives of each one of the food groups analyzed including a comparison of the results obtained by using the reported method with those furnished by a previously developed analytical procedure based on a liquid extraction approach. The MSPD-GC/MS method presented a limit of detection of 5.2 μg kg −1 and a limit of quantification of 15.7 μg kg −1 , and precisions were in the range of 1–7% in all of the food matrices analyzed. Furthermore, the bias of the method was tested with a certified toasted bread sample.