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Quantitation of acrylamide in potato chips by hplc-ms

GEMA ARRIBAS LORENZO, FRANCISCO J. MORALES*
*Corresponding author
Instituto del Frío-ICTAN, CSIC
José Antonio Novais 10, Madrid, 28040, Spain

Abstract

A method of reversed-phase liquid chromatography coupled with mass spectrometry (LC-MS) in combination with astable isotope dilution assay was used to quantify acrylamide in potato chips. This in-house procedure was evaluated forprecision, and accuracy. LC-MS revealed as a cost-effective and robust technique for acrylamide analysis in potato chips.Acrylamide formation was studied during deep-frying in both sunflower and olive oil under domestic processing conditions at170ºC and 190ºC for 3, 5 and 7 min. Although acrylamide increased with temperature and frying time regardless of the type offrying oil used, it was shown that for a similar time period (5 min), acrylamide levels were higher in olive oil than in sunflower oil atboth temperatures.


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