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

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.