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  • Title: [Determination of acrylamide in heated starchy food by liquid chromatography-electrospray ionization tandem mass spectrometry].
    Author: Zhao R, Shao B, Zhao J, Wu Y, Wu G, Xue Y.
    Journal: Se Pu; 2005 May; 23(3):289-91. PubMed ID: 16124578.
    Abstract:
    An isotope dilution liquid chromatographic-electrospray ionization tandem mass spectrometric method has been established for the determination of acrylamide in heated starchy food with a C18 analytical column and methanol-water containing 0.1% formic acid (2:98, v/v) as mobile phases. The clean-up of samples was performed on an Oasis HLB solid phase extraction cartridge. The calibration curve of acrylamide showed good linearity in the range of 10-500 microg/L with correlation coefficient of 0.9995. The detection limit of the method was 6 microg/kg (S/N = 3), and the limit of quantification was 20 microg/kg (S/N = 10). The average recoveries at three levels ranged from 96.8% to 97.4% (n = 5), and the relative standard derivations were lower than 10%.
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