Rugged LC-MS/MS survey analysis for acrylamide in foods

被引：148

作者：

Roach, JAG ^{[1
]}

Andrzejewski, D ^{[1
]}

Gay, ML ^{[1
]}

Nortrup, D ^{[1
]}

Musser, SM ^{[1
]}

机构：

[1] USDA, Ctr Food Safety & Appl Nutr, College Pk, MD 20740 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2003年 / 51卷 / 26期

关键词：

acrylamide; exploratory; FDA; food survey; liquid chromatography-tandem mass spectrometry; LC-MS/MS; method;

D O I：

10.1021/jf0346354

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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. [C-13(3)]acrylamide is the internal standard. The limit of quantitation is 10 ppb (mug/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.

引用

页码：7547 / 7554

页数：8

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