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A new approach based on off-line coupling of high-performance liquid chromatography with gas chromatography-mass spectrometry to determine acrylamide in coffee brew

Authors

  • Gracia Patricia Blanch,

    1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
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  • Francisco José Morales,

    1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
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  • Fernando de la Peña Moreno,

    1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
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  • María Luisa Ruiz del Castillo

    Corresponding author
    • Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
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Correspondence: Dr. María Luisa Ruiz del Castillo, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), c/ Juan de la Cierva 3, 28006 Madrid, Spain

E-mail: ifir312@ifi.csic.es

Fax: +91-564-48-53

Abstract

A new method based on off-line coupling of LC with GC in replacement of conventional sample preparation techniques is proposed to analyze acrylamide in coffee brews. The method involves the preseparation of the sample by LC, the collection of the selected fraction, its concentration under nitrogen, and subsequent analysis by GC coupled with MS. The composition of the LC mobile phase and the flow rate were studied to select those conditions that allowed separation of acrylamide without coeluting compounds. Under the conditions selected recoveries close to 100% were achieved while LODs and LOQs equal to 5 and 10 μg/L for acrylamide in brewed coffee were obtained. The method developed enabled the reliable detection of acrylamide in spiked coffee beverage samples without further clean-up steps or sample manipulation.

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