Abstract:

Purpose: To develop a method for the determination of acrylamide in baked and fried foods using high
performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS-MS) with solid phase
extraction (SPE) column cleanup. Methods: Acrylamide was extracted from samples with water and the extract was cleaned
up by Cleanert SLE-SPE column. The analyte was quantified by an internal standard method. Results: The proposed
calibration curve was linear in the range of 0.01–3.00 mg/L with a correlation coefficient greater than 0.998. The limit of
detection (LOD) was 1.0 μg/kg. The average recovery at three spiked levels (10, 100 and 1 000 μg/kg) was 96.8% with RSD
smaller than 2.7%. Conclusion: The developed method was applied successfully todetermine acrylamide in baked and fried
foods samples with the advantages of simplicity, high accuracy and good stability.

Key words: SPE, HPLC-ESI-MS-MS, baked and fried foods, acrylamide