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Collaborative trial validation study of two methods, one based on high performance liquid chromatography-tandem mass spectrometry and on gas chromatography-mass spectrometry for the determination of acrylamide in bakery and potato products.

Thomas Wenzl·Lubomir Karasek·Johan Rosen·Karl-Erik Hellenaes·Colin Crews·Laurence Castle·Elke Anklam
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Abstract

A European inter-laboratory study was conducted to validate two analytical procedures for the determination of acrylamide in bakery ware (crispbreads, biscuits) and potato products (chips), within a concentration range from about 20 microg/kg to about 9000 microgg/kg. The methods are based on gas chromatography-mass spectrometry (GC-MS) of the derivatised analyte and on high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) of native acrylamide. Isotope dilution with isotopically labelled acrylamide was an integral part of both methods. The study was evaluated according to internationally accepted guidelines. The performance of the HPLC-MS/MS method was found to be superior to that of the GC-MS method and to be fit-for-the-purpose.

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AcrylamideChromatography, High Pressure LiquidFood AnalysisGas Chromatography-Mass SpectrometryMass SpectrometryReproducibility of ResultsSolanum tuberosumComparative StudyJournal Article

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Thomas Wenzl, Lubomir Karasek, Johan Rosen, Karl-Erik Hellenaes, Colin Crews, Laurence Castle, Elke Anklam. 2006-08-08. Collaborative trial validation study of two methods, one based on high performance liquid chromatography-tandem mass spectrometry and on gas chromatography-mass spectrometry for the determination of acrylamide in bakery and potato products.. https://doi.org/10.1016/j.chroma.2006.07.007

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