Analysis of Acrylamide in Crisps using LC-MS/MS

Introduction

The method described in this application note achieves high recoveries of acrylamide in fried potato chips (crisps). The method is sensitive enough to measure levels as low as 10 ppb in a popular brand and flavor and has also been tested in flavored varieties that were both machine and hand fried.

ISOLUTE^® SLE+ products provide clean, rapid, robust and efficient extraction solutions for a wide range of analytes.

Acrylamide is a known carcinogen, formed by cooking foodstuffs at high temperatures (read more). This application note describes a simple but effective extraction and clean up method for potato crisps, suitable for analysis by LC-MS/MS. Limits of detection are well below EU guidelines, making it suitable for routine acrylamide analysis. A method for acrylamide in coffee is also available.

>> Download the full Application Note as PDF

Newsletters

Receive the latest pathology news, personalities, education, and career development – weekly to your inbox.

I have read and understand the Privacy Notice*

Subscribe