Skip to Content
Merck
  • A method for the determination of acrylamide in a broad variety of processed foods by GC-MS using xanthydrol derivatization.

A method for the determination of acrylamide in a broad variety of processed foods by GC-MS using xanthydrol derivatization.

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment (2012-01-20)
Kumiko Yamazaki, Satoshi Isagawa, Nobuyuki Kibune, Tetsuo Urushiyama
ABSTRACT

A novel GC-MS method was developed for the determination of acrylamide, which is applicable to a variety of processed foods, including potato snacks, corn snacks, biscuits, instant noodles, coffee, soy sauces and miso (fermented soy bean paste). The method involves the derivatization of acrylamide with xanthydrol instead of a bromine compound. Isotopically labelled acrylamide (d₃-acrylamide) was used as the internal standard. The aqueous extract from samples was purified using Sep-Pak™ C₁₈ and Sep-Pak™ AC-2 columns. For amino acid-rich samples, such as miso or soy sauce, an Extrelut™ column was used for purification or extraction. After reaction with xanthydrol, the resultant N-xanthyl acrylamide was determined by GC-MS. The method was validated for various food matrices and showed good linearity, precision and trueness. The limit of detection and limit of quantification ranged 0.5-5 and 5-20 µg kg⁻¹), respectively. The developed method was applied as an exploratory survey of acrylamide in Japanese foods and the method was shown to be applicable for all samples tested.

MATERIALS
Product Number
Brand
Product Description

Supelco
Xanthydrol solution, ~10% in methanol, for the detection of urea
Pricing and availability is not currently available.
Sigma-Aldrich
Xanthydrol, 98%
Pricing and availability is not currently available.
Supelco
Xanthydrol, for the detection of urea, ≥99.0% (HPLC)
Pricing and availability is not currently available.