A Modified Sample Preparation for Acrylamide Determination in Cocoa and Coffee Products

作者：Arisseto Adriana Pavesi^*; Toledo Maria Cecilia de Figueiredo; Govaert Yasmine; van Loco Joris; Fraselle Stephanie; Degroodt Jean Marie

来源：Food Analytical Methods, 2008, 1(1): 49-55.

DOI：10.1007/s12161-007-9001-4

• Acrylamide
• Cocoa
• Complex Matrices
• LC-MS/MS

A modified sample preparation for acrylamide determination in difficult matrices such as cocoa and coffee by a liquid chromatography-tandem mass spectrometry method is presented in this work. For the sample pretreatment, different solvents, purification steps, and solid-phase extraction cartridges were evaluated. The analyses were carried out on a mu-Bondapak C(18) column using acrylamide-D(3) as internal standard. For identification and confirmation of acrylamide, relative retention time and two diagnostic ions were monitored. Good performance of the method was achieved by introducing a protein precipitation step with Carrez I and II solutions and a liquid-liquid extraction with ethyl acetate in combination with solid-phase extraction during the sample clean-up. A limit of detection of 10 mu g/kg, a limit of quantitation of 20 mu g/kg, mean recoveries ranging from 93 to 99%, coefficients of variation of 3.4% for repeatability, and from 1.7 to 10.8% for within-laboratory reproducibility were obtained during a laboratory validation procedure.

• 出版日期2008-3