Abstract:  A simple and rapid method for the determination of acrylamide in fried bread stick was developed. Samples were analyzed by gas chromatography after being extracted with acetonitrile and being cleaned up by dispersive solid phase extraction using primary secondary amine (PSA). The results showed that there is a good linear relation ship ( r =0.9993) in the concentration range of 0.05～5.0 μg/ml with the limit of detection (LOD) of 0.017 ship μg/ml. The recoveries of acrylamide in the fried bread stick samples are all in the range of 90.5% to 98.2%, with relative standard deviation of 1.8%～4.2%. The method is simple, accurate, and sensitive for the determination of acrylamide in fried bread stick.

Key words: QuEChERS, GC(gas chromatography), fried bread stick, acrylamide