Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up

• Tipo: Artigo em Revista Científica Internacional
• Data: 2006

Autores

Soares, C (Autor) Outra; Cunha, S (Autor) Outra; Fernandes, J (Autor) FFUP

Revista

Título: Food Additives and Contaminants

Vol. 23 Nº 3

Páginas: 1276-1282

ISSN: 0265-203X

Editora: Taylor & Francis

Indexação

ISI Web of Knowledge - 33 Citações

ISI Web of Science

Scopus - 44 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: P-004-FPA

DOI: 10.1080/02652030600889608

Resumo (PT): An improved gas chromatography-mass spectrometry (GC-MS) method to determine acrylamide (AA) in coffee and coffee products was developed. The method was based on two main purification steps: the first with ethanol and Carrez solutions in order to precipitate polysaccharides and proteins, respectively; and the second with a layered solid-phase extraction (SPE) column which proved to be efficient in the elimination of the main chromatographic interferences. The method is applicable to a wide range of coffee products. Twenty-six samples of different coffee products were analysed. The levels of AA were in the range 11.4-36.2 µg l-1 for 'espresso coffee' and 200.8-229.4 µg l-1 for coffee blends with cereals. The results indicate that the presence of cereals significantly increased the levels of AA. <br> <br> Keywords: Coffee; solid-phase extraction (SPE) clean-up; acrylamide; gas chromatography-mass spectrometry (GC-MS) <br> <a target="_blank" href="http://www.informaworld.com/smpp/content~db=all~content=a759244509"> Texto integral </a> <br> <br>

Abstract (EN): An improved gas chromatography-mass spectrometry (GC-MS) method to determine acrylamide (AA) in coffee and coffee products was developed. The method was based on two main purification steps: the first with ethanol and Carrez solutions in order to precipitate polysaccharides and proteins, respectively; and the second with a layered solid-phase extraction (SPE) column which proved to be efficient in the elimination of the main chromatographic interferences. The method is applicable to a wide range of coffee products. Twenty-six samples of different coffee products were analysed. The levels of AA were in the range 11.4-36.2 mu g l(-1) for 'espresso coffee' and 200.8-229.4 mu g l(-1) for coffee blends with cereals. The results indicate that the presence of cereals significantly increased the levels of AA.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7