Rugged LC-MS/MS Survey Analysis for Acrylamide in Foods

John A. G. Roach,* Denis Andrzejewski, Martha L. Gay, David Nortrup, and Steven M. Musser
Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 5100 Paint Branch Parkway, College Park, Maryland 20740
J. Agric. Food Chem., 2003, 51 (26), pp 7547–7554
DOI: 10.1021/jf0346354
Publication Date (Web): November 14, 2003
Copyright Not subject to U.S. Copyright. Published 2003 American Chemical Society
*

 Author to whom correspondence should be addressed [telephone (301) 436-1993; fax (301) 436-2624; e-mail jroach@cfsan.fda.gov].

Abstract

The described liquid chromatography−tandem mass spectrometry (LC-MS/MS) method for the detection of acrylamide in food entails aqueous room temperature extraction, SPE cleanup, and analysis by LC-MS/MS. The method is applicable to a wide variety of foods. [13C3]acrylamide is the internal standard. The limit of quantitation is 10 ppb (μg/kg). Data were obtained in duplicate from >450 products representing >35 different food types. The variability in analyte levels in certain food types suggests that it may be possible to reduce acrylamide levels in those foods.

Keywords: Acrylamide; exploratory; FDA; food survey; liquid chromatography−tandem mass spectrometry; LC-MS/MS; method

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History

  • Published In Issue December 17, 2003
  • Received for review June 16, 2003. Revised manuscript received October 10, 2003. Accepted October 13, 2003.

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