Determination of acrylamide in various food matrices: Evaluation of LC and GC mass spectrometric methods

Abstract

Recent concerns surrounding the presence of acrylamide in many types of thermally processed food have brought about the need for the development of analytical methods suitable for determination of acrylamide in diverse matrices with the goals of improving overall confidence in analytical results and better understanding of method capabilities. Consequently, the results are presented of acrylamide testing in commercially available food products - potato fries, potato chips, crispbread, instant coffee, coffee beans, cocoa, chocolate and peanut butter, obtained by using the same sample extract. The results obtained by using LC-MS/MS, GC/MS (EI), GC/HRMS (EI) - with or without derivatization - and the use of different analytical columns, are discussed and compared with respect to matrix borne interferences, detection limits and method complexities.