A liquid chromatography – tandem mass spectrometry method for simultaneous analysis of acrylamide and the precursors, asparagine and reducing sugars in bread

Nielsen, Nikoline Juul; Granby, Kit; Hedegaard, Rikke Susanne Vingborg; Skibsted, Leif H.

doi:10.1016/j.aca.2005.09.077

Cited by 63 publications

(63 citation statements)

References 22 publications

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“…Za hlavní mechanismus vzniku akrylamidu jsou považovány reakce mezi volnou geneticky kódovanou neesenciální aminokyselinou asparaginem a redukujícími cukry při teplotách nad 120 °C, kdy vzniká celá řada velmi reaktivních karbonylových sloučenin [5,6] (obr. 2).…”

Section: Introductionunclassified

“…Reaction mechanisms of acrylamide formation in food depends on food composition and processing conditions [5]. Reactions between free genetically coded nonessential amino acid asparagine and reducing sugars at temperatures above 120 °C are considered a main mechanism of acrylamide formation, a number of very reactive carbonyl compounds originates [5,6] (Fig. 2).…”

Section: Introductionmentioning

confidence: 99%

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Monitoring of acrylamide in the course of malting and in beer.

Mikulíková¹,

Svoboda²,

Běláková³

et al. 2008

Kvasny Prum

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Akrylamid v potravinách vzniká v průběhu Maillardovy reakce a jeho prekurzory jsou redukující cukry a aminokyselina asparagin. Reakční mechanismus vzniku akrylamidu v potravinách závisí na složení potravin a na podmínkách zpracování.Akrylamid vzniká ve významném množství tepelnou úpravou potravin nad 120 °C, maximum akrylamidu vzniká při 150-180 °C. Při vyš-ších teplotách je vznik akrylamidu podstatně nižší, protože eliminační reakce je rychlejší než reakce vzniku akrylamidu.Surovinou pro výrobu sladu je ječmen, rostlina s obsahem dusíkatých sloučenin a s vysokým obsahem škrobu. V průběhu sladování se ve sladu působením enzymů zvyšuje obsah redukujících cukrů, během hvozdění dochází vlivem teploty k biochemickým změnám a vznikají melanoidinové látky. Tyto podmínky jsou velmi výhodné pro tvorbu akrylamidu. Změny hladin akrylamidu byly sledovány ve sladu a následně ve vyrobeném pivu.Obsah akrylamidu se v závislosti na typu sladu pohyboval v rozmezí 0,2-3,0 mg.kg -1 a bylo potvrzeno teplotní maximum jeho vzniku (160-170 °C). Přes jeho poměrně vysoký obsah ve sladu nebyl akrylamid detekován v žádném z analyzovaných vzorků piva. Acrylamide in food is produced in the course of Maillard's reaction and its precursors are reducing saccharides and amino acid asparagin. Reaction mechanism of the acrylamide formation in food depends on food composition and processing conditions.Acrylamide is formed in a significant quantity by heat treatment of food above 120 °C, the highest quantity of acrylamide is created at 150-180 °C. At higher temperatures acrylamide creation is substantially lower as the elimination reaction is faster than that producing acrylamide.Raw material for malt production is barley, a plant with content of nitrogen compounds and high content of starch. During malting enzymes increase the content of reducing saccharides in malt, during kilning biochemical changes are induced by temperature, and melanoid substances originate. These conditions are favorable for acrylamide creation.Changes of acrylamide levels were followed in malt and subsequently in the produced beer. Acrylamide content varied depending on the type of the malt in the scope of 0.2-3.0 mg.kg -1 and thermal maximum of its origin (160-170°C) was confirmed. Despite its relatively high content in malt (from 0.2 to 3.0 mg.kg -1 ), no acrylamide was detected in any of the analyzed samples of beer. Mikulíková

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Section: Introductionunclassified

Section: Introductionmentioning

confidence: 99%

Monitoring of acrylamide in the course of malting and in beer.

Mikulíková¹,

Svoboda²,

Běláková³

et al. 2008

Kvasny Prum

View full text Add to dashboard Cite

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“…CE has the merits of high efficiency, fast analysis, and low reagent consumption and has become an effective alternative for the analysis of a great variety of target substances, but its stability is poor. Hitherto, liquid chromatography and gas chromatography coupled to mass spectrometry (LC-MS/MS, GC-MS) appear to be acknowledged as the most useful and authoritative methods for the determination of trace acrylamide [1,8,15,17,[21][22][23][24][25][26][27][28]. These methods possess high performance, but require expensive instruments and complicated sample pretreatment procedures.…”

mentioning

confidence: 99%

Determination of Trace Acrylamide in Potato Chip and Bread Crust Based on SPE and HPLC

Zhang

Qiao

et al. 2012

Chromatographia

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How to determine the quantities of acrylamide produced in foods is an important problem. Here, we report a sensitive method of high performance liquid chromatography based on a solid phase extraction using a reversed phase C 18 column, which was characterized by adsorption experiments with good adsorption ability and rapid adsorption dynamic toward acrylamide. Under optimal condition, the detection limit based on three times the signal-to-noise ratio of the baseline near the analyte peak was 66.0 ng L -1 . With a loading flow rate of 2.0 mL min -1 for loading 100 mL, an enrichment factor of 182 was obtained. The RSD for five replicate extractions of 50 lg L -1 acrylamide was 4.1%. Blank potato samples spiked with acrylamide at 0.125, 0.250, and 0.375 lg g -1 levels were analyzed with recoveries ranging from 88.9 to 89.5%. Moreover, this method was applied to quantitative detection of acrylamide in the crust and potato chip samples.

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“…Worldwide, in recent years several methods have been developed for the determination of AA from food products. [9][10][11] Although in the last decade were published a large number of analytical methods based on gas chromatography (GC) [12][13][14][15][16][17] and liquid chromatography (LC) coupled with mass spectrometry (MS; MS/MS), [18][19][20][21][22] the methods are mainly used by private laboratories and official control authority for routine analysis of AA in food products. Last publications apparently confirm the validity of LC and GC techniques, which enables to guarantee the determination Vol.…”

Section: Introductionmentioning

confidence: 99%

Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System

Negoiţă¹,

Culeţu²

2016

Journal of the Brazilian Chemical Society

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A gas chromatography tandem mass spectrometry has been developed and validated for the separation, detection, identification and quantification of acrylamide in bread, biscuits and similar products. The method showed good precision with values lower than 6%. A good sensitivity was achieved for bread with 2.41 and 7.23 µg kg -1 limit of detection (LOD) and limit of quantification (LOQ), respectively, while for biscuits, LOD and LOQ were 4.63 and 13.89 µg kg -1 , respectively. Accuracy obtained through the bias of 2 certified reference materials ("crisp bread -ERM ® -BD272" and "rusk -ERM ® -BD274") gave a value below 1.68-2.52%. The method was applied by analyzing 49 types of bread, biscuits and other similar products. The results showed different levels of acrylamide in bread (values ranged between 7.6 and 165.6 µg kg -1 ), biscuits (between LOD and 2405.0 µg kg ).

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A liquid chromatography – tandem mass spectrometry method for simultaneous analysis of acrylamide and the precursors, asparagine and reducing sugars in bread

Cited by 63 publications

References 22 publications

Monitoring of acrylamide in the course of malting and in beer.

Monitoring of acrylamide in the course of malting and in beer.

Determination of Trace Acrylamide in Potato Chip and Bread Crust Based on SPE and HPLC

Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System

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