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

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.

WENZL Thomas;  KARASEK Lubomir;  ROSEN Johan;  HELLENAES Karl-Erik;  CASTLE Laurence;  ANKLAM Elke; 

2006-12-04

ELSEVIER

JRC34414

https://publications.jrc.ec.europa.eu/repository/handle/JRC34414,   

10.1016/j.chroma.2006.07.007,