Application of the standard addition method for the determination of acrylamide in heat-processed starchy foods by gas chromatography with electron capture detector

Analysis of Acrylamide in Coffee

“…In literature, there are few exceptions, based on UV 14 and electron capture detection. 15 However, despite the selectivity of mass spectrometry and tandem mass spectrometry, the complexity of the food matrices requires a more or less intensive cleanup step during sample preparation in order to eliminate or reduce the presence of interfering compounds. Furthermore, sample preparation consisting of concentration of acrylamide and removal of interfering compounds is the crucial step in its analysis.…”

“…11,17 Gas chromatography-electron capture detector (GC-ECD) methods have also been described for rapid and low-cost analysis of acrylamide in foods. 15 However, GC methods based on derivatization have some drawbacks that should be considered. Derivatization is time consuming and laborious with risk of analyte loss due to derivative instability or incomplete derivatization, and false positives due to side reactions or interferences from the derivatization reagent.…”

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

“…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.…”

Determination of acrylamide in roasted coffee by UPLC-MS/MS

“…Numerous analytical approaches for the determination of acrylamide in foods have been published. Methods include UV [5] , gas chromatography (GC) [6] , liquid chromatography-mass spectrometry (LC-MS) [7] , liquid chromatography-tandem mass spectrometry(LC-MS/MS) [4,8] , enzyme-linked immunosorbent assay(ELISA) [9] . ELISA can give quick and sensitive result, however, ELISA often shows false positive result.…”