Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 456471
Title Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry
Author(s) Troise, A.D.; Fiore, A.; Fogliano, V.
Source Journal of Agricultural and Food Chemistry 62 (2014)1. - ISSN 0021-8561 - p. 74 - 79.
DOI https://doi.org/10.1021/jf404205b
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) liquid-chromatography - maillard reaction - potato-chips - lc-ms/ms - gc-ms - heated foodstuffs - dietary exposure - kinetic-model - fried potato - coffee
Abstract Acrylamide detection still represents one of the hottest topics in food chemistry. Solid phase cleanup coupled to liquid chromatography separation and tandem mass spectrometry detection along with GC-MS detection are nowadays the gold standard procedure for acrylamide quantitation thanks to high reproducibility, good recovery, and low relative standard deviation. High-resolution mass spectrometry (HRMS) is particularly suitable for the detection of low molecular weight amides, and it can provide some analytical advantages over other MS techniques. In this paper a liquid chromatography (LC) method for acrylamide determination using HRMS detection was developed and compared to LC coupled to tandem mass spectrometry. The procedure applied a simplified extraction, no cleanup steps, and a 4 min chromatography. It proved to be solid and robust with an acrylamide mass accuracy of 0.7 ppm, a limit of detection of 2.65 ppb, and a limit of quantitation of 5 ppb. The method was tested on four acrylamide-containing foods: cookies, French fries, ground coffee, and brewed coffee. Results were perfectly in line with those obtained by LC-MS/MS.
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