A method for the determination of acrylamide in bakery products using ion trap LC-ESI-MS/MS

Publikations-Art

Zeitschriftenbeitrag

Autoren

CLAUS, A., WEISZ, G.M., KAMMERER, D.R., CARLE, R., SCHIEBER, A.

Erscheinungsjahr

2005

Veröffentlicht in

Molecular Nutrition & Food Research

Band/Volume

49/

Seite (von - bis)

918-925

Acrylamide levels of bakery products, e. g., bread and bread rolls, are usually below 100 lg/kg, often even below 50 lg/kg. Therefore, usual analytical methods which have an LOQ F 25 lg/kg are not sensitive enough for detailed investigations on acrylamide formation within these commodities. An improved method for trace level determination of acrylamide in bakery products was developed using ion trap LC-ESI-MS/MS. Samples were divided into crumbs and crusts to achieve an initial concentration by removing the crumbs since these are devoid of acrylamide. After sample extraction and clean-up using multimode SPE cartridges, further analyte enrichment was accomplished by solidphase- supported liquid-liquid extraction with ethyl acetate prior to LC-MS/MS analysis. The method
was evaluated using bread, bread rolls, alkali-baked bread rolls, and toast. LOQ was calculated from the confidence interval of the calibration curve and found to be 1.7 ng/mL, corresponding to 17 lg/kg of product. When crumbs and crusts were separated, an LOQ of 10.2 lg/kg of bakery product could be obtained. As demonstrated in preliminary comparative analyses, accuracy of the method met the requirements for determination of trace level acrylamide formation in bakery products. Mean recovery was 102.4% (CV 4.5%), intermediate reproducibility revealed a CVof 2.1%, and a repeatability of CV 6.0%.