[Determination of acrylamide in foods by gas chromatography-mass spectrometry]

A confirmatory method is presented for the determination of acrylamide in different food products by gas chromatography-mass spectrometry (GC-MS). The method is based on the extraction of acrylamide with and methanol, and purification with Carrez I zinc sulfate) and Carrez II (potassium hexacyanoferrate) solution, followed by bromination onto the acrylamide double bond. The derivative was extracted with ethyl acetate/hexane (4: 1, v/v), and converted to the stable 2-bromopropenamide by dehydrobromination using 10% triethylamine, then analyzed by GC-MS, employing 13C3-acrylamide as internal standard. In-house validation data for flour and bread showed good accuracy and precision of the method. The recoveries of acrylamide in the French fries and bread were all in the range from 80% to 110% after correction of analyte loss by the internal standard at three spike levels of 0.02, 0.05 and 0.2 mg/kg, and relative standard deviations (RSDs) no more than 12.7%. The limits of detection for flour and bread were estimated at 5 microg/kg.