Premium
A method for the determination of acrylamide in bakery products using ion trap LC‐ESI‐MS/MS
Author(s) -
Claus Achim,
Weisz Georg M.,
Kammerer Dietmar R.,
Carle Reinhold,
Schieber Andreas
Publication year - 2005
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200500029
Subject(s) - ion trap , acrylamide , chromatography , trap (plumbing) , chemistry , analytical chemistry (journal) , mass spectrometry , environmental science , organic chemistry , polymer , copolymer , environmental engineering
Acrylamide levels of bakery products, e. g. , bread and bread rolls, are usually below 100 μg/kg, often even below 50 μg/kg. Therefore, usual analytical methods which have an LOQ ⪈ 25 μg/kg are not sensitive enough for detailed investigations on acrylamide formation within these commodities. An improved method for trace level determination of acrylamide in bakery products was developed using ion trap LC‐ESI‐MS/MS. Samples were divided into crumbs and crusts to achieve an initial concentration by removing the crumbs since these are devoid of acrylamide. After sample extraction and clean‐up using multimode SPE cartridges, further analyte enrichment was accomplished by solid‐phase‐supported liquid‐liquid extraction with ethyl acetate prior to LC‐MS/MS analysis. The method was evaluated using bread, bread rolls, alkali‐baked bread rolls, and toast. LOQ was calculated from the confidence interval of the calibration curve and found to be 1.7 ng/mL, corresponding to 17 μg/kg of product. When crumbs and crusts were separated, an LOQ of 10.2 μg/kg of bakery product could be obtained. As demonstrated in preliminary comparative analyses, accuracy of the method met the requirements for determination of trace level acrylamide formation in bakery products. Mean recovery was 102.4% (CV 4.5%), intermediate reproducibility revealed a CV of 2.1%, and a repeatability of CV 6.0%.