Determination of acrylamide in food by solid-phase microextraction coupled to gas chromatography-positive chemical ionization tandem mass spectrometry [An article from: Analytica Chimica Acta]

This digital document is a journal article from Analytica Chimica Acta, published by Elsevier in 2007. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.

Description:
A method has been developed to determine acrylamide in aqueous matrices by using direct immersion solid-phase microextraction (SPME) coupled to gas chromatography-positive chemical ionization tandem mass spectrometry (GC-PCI-MS-MS) in the selected reaction monitoring (SRM) mode. The optimized SPME experimental procedures to extract acrylamide in water solutions were: use of a carbowax/divinylbenzene (CW/DVB)-coated fiber at pH 7, extraction time of 20min and analyte desorption at 210^oC for 3min. A detection limit of 0.1@mgL^-^1 was obtained. The linear range was 1-1000@mgL^-^1. The relative standard deviation was 10.64% (n=7). The proposed analytical method was successfully used for the quantification of trace acrylamide in foodstuffs such as French fries (1.2@mgg^-^1) and potato crisps (2.2@mgg^-^1).