Determination of acrylamide in food by solid-phase microextraction coupled to gas chromatography–positive chemical ionization tandem mass spectrometry

A method has been developed to determine acrylamide in aqueous matrices by using direct immersion solid-phase microextraction (SPME) coupled to gas chromatography–positive chemical ionization tandem mass spectrometry (GC–PCI-MS–MS) in the selected reaction monitoring (SRM) mode. The optimized SPME experimental procedures to extract acrylamide in water solutions were: use of a carbowax/divinylbenzene (CW/DVB)-coated fiber at pH 7, extraction time of 20 min and analyte desorption at 210 °C for 3 min. A detection limit of 0.1 μg L−1 was obtained. The linear range was 1–1000 μg L−1. The relative standard deviation was 10.64% (n = 7). The proposed analytical method was successfully used for the quantification of trace acrylamide in foodstuffs such as French fries (1.2 μg g−1) and potato crisps (2.2 μg g−1).