MSPD Method to Determine Acrylamide in Food

• Tipo: Artigo em Revista Científica Internacional
• Data: 2009

Autores

Cristina Maria D Dias Soares (Autor) Outra; Jose Oliveira Fernandes (Autor) FFUP

Revista

Título: Food Analytical Methods

Vol. 2

Páginas: 197-203

ISSN: 1936-9751

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 20 Citações

Scopus - 23 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-003-G3N

DOI: 10.1007/s12161-008-9060-1

Abstract (EN): The present work describes the development of an optimized matrix solid-phase dispersion (MSPD) procedure for the analysis of acrylamide in a variety of food matrices, namely, processed cereal products (bread, toasts, breakfast cereals, snacks, cookies, and biscuits), chocolates, and baby foods. Briefly, 1 g of sample was dispersed with 4 g of C(18) solid phase, the whole mixture was further packed in an empty SPE column, and acrylamide was extracted with 6 + 6 ml of water with a soak step of 5 min each. The aqueous extract was then subject to a bromination procedure and acrylamide quantified by gas chromatography-mass spectrometry (GC-MS) in SIM mode. Full validation of the method was conducted in samples representatives of each one of the food groups analyzed including a comparison of the results obtained by using the reported method with those furnished by a previously developed analytical procedure based on a liquid extraction approach. The MSPD-GC/MS method presented a limit of detection of 5.2 mu g kg(-1) and a limit of quantification of 15.7 mu g kg(-1), and precisions were in the range of 1-7% in all of the food matrices analyzed. Furthermore, the bias of the method was tested with a certified toasted bread sample.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7