HPLC-UV quantitative analysis of acrylamide in snack foods of India

Abstract

An investigation was carried out to determine acrylamide content in 51 popular snacks food of India by using High Pressure Liquid Chromatography (HPLC) Instrument with UV detection method. The method entails acetone extraction of acrylamide, clean up by solid extraction cartridges, isocratic elution with mobile phase of HPLC grade water, acetonitrile and formic acid followed by detection at 210 nm. The limit of detection and the limit of quantification for this method were 5.12 µg/kg and 17.08 µg/kg, respectively. The mean recoveries of acrylamide obtained by using spiked samples ranged from 91 per cent to 101.33 per cent. Acrylamide concentrations in the five group of snacks ranged from 788.99-4191.82 µg/kg for extruded and deep fat fried snack, 372 µg/kg to 6391 µg/kg for deep fat fried food, 435-3147 µg/kg for baked food, 434-1307 µg/kg for breakfast cereal and 471-1520 µg/kg for other snacks. Among the food products, snack foods purchased from unorganised sector showed highest concentration of acrylamide.