Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 486-492 |
| Number of pages | 7 |
| Journal | Food Chemistry |
| Volume | 294 |
| DOIs | |
| Publication status | Published - Oct 1 2019 |
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All Science Journal Classification (ASJC) codes
- Analytical Chemistry
- Food Science
Cite this
A highly sensitive determination method for acrylamide in beverages, grains, and confectioneries by supercritical fluid chromatography tandem mass spectrometry. / Yoshioka, Toshiaki; Izumi, Yoshihiro; Nagatomi, Yasushi; Miyamoto, Yasuhisa; Suzuki, Koji; Bamba, Takeshi.
In: Food Chemistry, Vol. 294, 01.10.2019, p. 486-492.Research output: Contribution to journal › Article
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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
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.
UR - http://www.scopus.com/inward/record.url?scp=85065646624&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85065646624&partnerID=8YFLogxK
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 -