A highly sensitive determination method for acrylamide in beverages, grains, and confectioneries by supercritical fluid chromatography tandem mass spectrometry

Toshiaki Yoshioka, Yoshihiro Izumi, Yasushi Nagatomi, Yasuhisa Miyamoto, Koji Suzuki, Takeshi Bamba

Research output: Contribution to journalArticle

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 languageEnglish
Pages (from-to)486-492
Number of pages7
JournalFood Chemistry
Volume294
DOIs
Publication statusPublished - Oct 1 2019

Fingerprint

supercritical fluid chromatography
Supercritical Fluid Chromatography
Beverages
Acrylamide
acrylamides
Tandem Mass Spectrometry
beverages
Mass spectrometry
Food safety
ultra-performance liquid chromatography
Coffee
methodology
Food Safety
High performance liquid chromatography
Tea
Hordeum
tea
Purification
food safety
Data acquisition

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 journalArticle

@article{3b084748ee11463a9ea59f894e5e9d95,
title = "A highly sensitive determination method for acrylamide in beverages, grains, and confectioneries by supercritical fluid chromatography tandem mass spectrometry",
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.",
author = "Toshiaki Yoshioka and Yoshihiro Izumi and Yasushi Nagatomi and Yasuhisa Miyamoto and Koji Suzuki and Takeshi Bamba",
year = "2019",
month = "10",
day = "1",
doi = "10.1016/j.foodchem.2019.05.033",
language = "English",
volume = "294",
pages = "486--492",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",

}

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 -