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Research Article
Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry
Article first published online: 18 JAN 2007
DOI: 10.1002/mnfr.200600167
Copyright © 2007 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
1613-4133/asset/cover.gif?v=1&s=6a2f23d2cf91ead7bfedeb757ad2c6d66413c89b "Molecular Nutrition & Food Research")
Additional Information
How to Cite
Eerola, S., Hollebekkers, K., Hallikainen, A. and Peltonen, K. (2007), Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry. Mol. Nutr. Food Res., 51: 239–247. doi: 10.1002/mnfr.200600167
Publication History
- Issue published online: 1 FEB 2007
- Article first published online: 18 JAN 2007
- Manuscript Revised: 19 OCT 2006
- Manuscript Received: 7 SEP 2006
Funded by
- Swedish Food Administration
- Abstract
- References
- Cited By
Keywords:
- Acrylamide;
- Exposure;
- Food;
- Food intake;
- LC-MS/MS
Abstract
Sample clean-up and HPLC with tandem mass spectrometric detection (LC-MS/MS) was validated for the routine analysis of acrylamide in various foodstuffs. The method used proved to be reliable and the detection limit for routine monitoring was sensitive enough for foods and drinks (38 μg/kg for foods and 5 μg/L for drinks). The RSDs for repeatability and day-to-day variation were below 15% in all food matrices. Two hundred and one samples which included more than 30 different types of food and foods manufactured and prepared in various ways were analysed. The main types of food analysed were potato and cereal-based foods, processed foods (pizza, minced beef meat, meat balls, chicken nuggets, potato-ham casserole and fried bacon) and coffee. Acrylamide was detected at levels, ranging from nondetectable to 1480 μg/kg level in solid food, with crisp bread exhibiting the highest levels. In drinks, the highest value (29 μg/L) was found in regular coffee drinks.