Abstract: The objecive of this study is to develop a method of determination for acrylamide in fried potato chips by high performance liquid chromatography (HPLC). The acrylamide in potato chips was extracted by 0.1 % formic acid in water and cleaned up by centrifugation, freezing and solid phase extraction, then analyzed by HPLC. The analysis conditions are as follows water acetonitrile-0.1 % acetic liquor (98.9:1:0.1, V/V/V) as mobile phase, flow rate 0.2 ml/min, injection volumn 20μl ,retention time 8.4 min, wavelength 202 nm and column oven temperature 26 ℃. The limit of detection of this method is below 10 ng/g, the recovery is higher than 70%, and the relative standard deviation is below 20%.

Key words: acrylamide, fried potato chips, high performance liquid chromatography, analytical method