Determination of acrylamide in food products

가공식품 중 아크릴아마이드 분석

  • Chung, Hyung-Wook (New Hazard Chemicals Team, Korea Food & Drug Administration) ;
  • Park, Sung-Kug (New Hazard Chemicals Team, Korea Food & Drug Administration) ;
  • Choi, Dongmi (New Hazard Chemicals Team, Korea Food & Drug Administration)
  • 정형욱 (식품의약품안전청, 신종유해물질팀) ;
  • 박성국 (식품의약품안전청, 신종유해물질팀) ;
  • 최동미 (식품의약품안전청, 신종유해물질팀)
  • Received : 2007.03.07
  • Accepted : 2007.03.26
  • Published : 2007.04.28

Abstract

A selective analytical method of LC/MS/MS has been applied to determine the levels of acrylamide in food products. Food samples were 17 including 6 potato chips, and 11 french fries. The analysis of food samples includes extraction with DDDW, clean-up using C18 and mixed ion exchange SPE cartridges and detection by liquid chromatography tandem mass spectrometry. The mobile phase was a mixture of 0.1 % acetic acid and 0.5 % methanol in water. The target ions were identified and determined by ESI mass spectrometer. The overall recoveries were ranged from 91 % to 101 % and the limit of quantitation was $10{\mu}g/kg$. Depending on food kinds, the levels of acrylamide were variable and the average was 0.71 mg/kg for potato chips, and 0.34 mg/kg for french fries.

Keywords

acrylamide;food;LC/MS/MS

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