UCT Application Note
Acrylamide is a neurotoxic compound classified as a probable human carcinogen and genotoxicant (1). In 2002, researchers in Sweden uncovered the presence of acrylamide in certain fried and baked foods at relatively high levels (2). Acrylamide is formed during cooking at high temperatures through the Maillard reaction of asparagine and reducing sugars. This application provides a quick and easy method for the extraction of acrylamide from a variety of food matrices.
Extraction and Clean-up Materials
a) Add 5 g of homogenized sample to a 50 mL centrifuge tube.
b) Fortify with an internal standard.
c) Add 10 mL of reagent water, vortex briefly.
d) Allow ≥15 min for hydration.
e) Add 10 mL of acetonitrile, vortex briefly.
f) Add salts from Mylar pouch (ECMSSC50CT-MP).
g) Shake vigorously for 1 min.
h) Centrifuge at 5000 rpm for 10 min.
i) Supernatant is ready for cleanup.
a) Add 1 mL of supernatant to the 2 mL centrifuge tube (CUMPS15C18CT).
b) Vortex for 30 s.
c) Centrifuge at 5000 rpm for 10 min.
d) Transfer 500 µL of extract into vial for analysis.
Figure 1: Chromatogram of a 10 ng/mL matrix-matched std.
LC: Thermo Accela 1250 pump
MS–MS: Thermo TSQ Vantage
Figure 2: Calibration curve with a 10â1000 ng/mL concentration range.
A QuEChERS method has been successfully developed for the extraction and purification of acrylamide in various food matrices. PSA and C18 in the dSPE step eliminates the need for hexane defatting and results in clean extracts.
(1) Zhang et al., Chemical Reviews, 109, 4375–4397 (2009).
(2) Swedish National Food Administration, Information on acrylamide in food. April 24, 2002, www.slv.se.
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