کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1209592 | 1493759 | 2006 | 8 صفحه PDF | دانلود رایگان |

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.
Journal: Journal of Chromatography A - Volume 1132, Issues 1–2, 3 November 2006, Pages 211–218