Analytical Science and Technology (분석과학)

The Korean Society of Analytical Sciences (한국분석과학회)
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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
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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.

고속액체크로마토그라피/질량분석기를 이용하여 가공 식품 중 아크릴아마이드를 분석하였다. 대상 식품은 감자칩 (6종), 프렌치후라이 (11종)으로 총 17종이었다. 시료를 균질화하여 3차 증류수로 추출하고 C18 및 혼합이온교환수지 카트리지를 이용하여 정제한 후 LC/MS/MS으로 분석하였다. 이동상으로는 0.1% 초산과 0.5% 메탄올을 함유하는 수용액을 사용하였으며, 대상물질의 특이이온을 ESI 질량분석기로 확인 및 정량하였다. 평균 회수율은 91~101%이었으며, 정량한계는 $10{\mu}g/kg$이었다. 대상식품의 유형에 따라 검출 수준에 차이를 나타냈으며, 평균 검출수준은 감자칩은 0.71 mg/kg, 프렌치후라이는 0.34 mg/kg이었다.

Keywords

References

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