Acrylamide is toxic and probably carcinogenic compound, made as a result of
high-temperature thermal treatment of carbohydrate-rich foodstuffs. In this
article a method is improved for the extraction and quantitation of
acrylamide in foods produced based on corn flour that are represented in our
traditional diet. Acrylamide extraction was carried out using reduced volume
of saturated solution of bromine water and the GC - MS method for the
quantification was shown. Quantification of acrylamide was preceded by:
sample homogenization, acrylamide extraction using water, extract
purification using solid phase extraction, bromination, using a reduced
volume of bromine water solution, dehydrobromination with sodium thiosulfate
and transformation of dibromopropenamide in 2,3- 2- bromopropenamide using
triethylamine. Regression and correlation analysis were applied for the
probability level of 0.05. Calibration is performed in the concentration
range 5-80 ug/kg with a detection limit 6.86 mg / kg and the limits of
quantification 10.78 ug/kg and the coefficient of determination R2 > 0.999.
Calibration curve was obtained: y = 0,069x + 0,038. Recovery values were an
average from 97 to 110%. Proposed GC-MS method is simple, precise and
reliable for the determination of acrylamide in the samples of thermal
treated foods. Our results show that the tested foods quantify the presence
of acrylamide in concentrations of 18 to 77 mg/kg acrylamide depending on
whether the food was prepared by cooking or baking.
Quantification of acrylamide in foods selected by using gas chromatography tandem mass spectrometry
