کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1209592 1493759 2006 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Collaborative trial validation study of two methods, one based on high performance liquid chromatography–tandem mass spectrometry and on gas chromatography–mass spectrometry for the determination of acrylamide in bakery and potato products
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Collaborative trial validation study of two methods, one based on high performance liquid chromatography–tandem mass spectrometry and on gas chromatography–mass spectrometry for the determination of acrylamide in bakery and potato products
چکیده انگلیسی

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Chromatography A - Volume 1132, Issues 1–2, 3 November 2006, Pages 211–218
نویسندگان
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