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|Title:||Collaborative Trial Validation Study of two Methods, one based on HPLC-MS/MS and on GC-MS for the Determination of Acrylamide in Bakery and Potato Products|
|Authors:||WENZL THOMAS; KARASEK Lubomir; ROSEN Johan; HELLENAES Karl-Erik; CASTLE Laurence; ANKLAM ELKE|
|Citation:||JOURNAL OF CHROMATOGRAPHY A vol. 1132 no. 1-2 p. 211-218|
|Type:||Articles in periodicals and books|
|Abstract:||A European inter-laboratory study was conducted to validate two analytical procedures for the determination of acrylamide in bakery ware (crispbreads, biscuits) and potato products (chips), within a concentration range from about 20 µg/kg to about 9000 µg/kg. The methods are based on gas chromatography-mass spectrometry (GC-MS) of the derivatised analyte and on high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) of native acrylamide. Isotope dilution with isotopically labelled acrylamide was an integral part of both methods. The study was evaluated according to internationally accepted guidelines. The performance of the HPLC-MS/MS method was found to be superior to that of the GC-MS method and to be fit-for-the-purpose.|
|JRC Institute:||Health, Consumers and Reference Materials|
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