TY - JOUR
T1 - A highly sensitive determination method for acrylamide in beverages, grains, and confectioneries by supercritical fluid chromatography tandem mass spectrometry
AU - Yoshioka, Toshiaki
AU - Izumi, Yoshihiro
AU - Nagatomi, Yasushi
AU - Miyamoto, Yasuhisa
AU - Suzuki, Koji
AU - Bamba, Takeshi
N1 - Funding Information:
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors. The study represents a portion of the dissertation submitted by T. Yoshioka to Kyushu University in partial fulfillment of the requirement for his Ph.D.
Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/10/1
Y1 - 2019/10/1
N2 -
Acrylamide (AA) analysis is an important topic in food safety. However, it is difficult to rapidly and accurately analyze low concentrations of AA with currently available methods. In the present study, we introduce a highly sensitive method that enables the determination of AA in beverages, grains, and confectioneries by supercritical fluid chromatography tandem mass spectrometry (SFC/MS/MS). The sensitivity of the SFC/MS/MS technique is 11-times higher than that obtained by ultra-high performance liquid chromatography tandem mass spectrometry. We demonstrated that the highly sensitive SFC/MS/MS method was able to quantify low concentrations of AA in beverages (i.e., roasted barley tea and coffee) extracts at less than 10 µg kg
−1
level without solid-phase purification. Furthermore, the simplification of the sample preparation procedure provided an improvement in data acquisition time (60 samples per 12 h). In conclusion, the developed analytical system is a potentially useful tool for practical AA determination.
AB -
Acrylamide (AA) analysis is an important topic in food safety. However, it is difficult to rapidly and accurately analyze low concentrations of AA with currently available methods. In the present study, we introduce a highly sensitive method that enables the determination of AA in beverages, grains, and confectioneries by supercritical fluid chromatography tandem mass spectrometry (SFC/MS/MS). The sensitivity of the SFC/MS/MS technique is 11-times higher than that obtained by ultra-high performance liquid chromatography tandem mass spectrometry. We demonstrated that the highly sensitive SFC/MS/MS method was able to quantify low concentrations of AA in beverages (i.e., roasted barley tea and coffee) extracts at less than 10 µg kg
−1
level without solid-phase purification. Furthermore, the simplification of the sample preparation procedure provided an improvement in data acquisition time (60 samples per 12 h). In conclusion, the developed analytical system is a potentially useful tool for practical AA determination.
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U2 - 10.1016/j.foodchem.2019.05.033
DO - 10.1016/j.foodchem.2019.05.033
M3 - Article
C2 - 31126491
AN - SCOPUS:85065646624
VL - 294
SP - 486
EP - 492
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -