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

研究成果: ジャーナルへの寄稿記事

抄録

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.

元の言語英語
ページ(範囲)486-492
ページ数7
ジャーナルFood Chemistry
294
DOI
出版物ステータス出版済み - 10 1 2019

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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

これを引用

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.

:: Food Chemistry, 巻 294, 01.10.2019, p. 486-492.

研究成果: ジャーナルへの寄稿記事

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AU - Miyamoto, Yasuhisa

AU - Suzuki, Koji

AU - Bamba, Takeshi

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