Acrylamide Testing

Determination of Acrylamide in Water, Paperboard and Foodstuff by Isotope Dilution Liquid Chromatography and Tandem Mass Spectrometry

ALS - Columbia has developed special prep procedures for water, paperboard and complex food matrices, followed by liquid chromatography tandem mass spectrometry (LC-MS/MS) for the analysis of acrylamide.  Using this prep and analytical approach, ALS - Columbia is able to achieve method reporting limits (MRL) of 0.1 μg/L in water and 1 μg/kg for acrylamide in paperboard and foodstuff.

Acrylamide is classified by the International Agency for Research on Cancer (IARC) as a potential carcinogen to humans¹. The formation of acrylamide in fried, roasted or baked foods has been hypothesized as a product of the Maillard reaction of asparagine and glucose². Acrylamide has been measured in bread and candy at low μg/Kg (ppb) concentrations, and in coffee, biscuits and potato chips at high μg/Kg (ppb) concentrations³. The USEPA and the EU have set regulatory limits on acrylamide levels in drinking water at 0.5 μg/L and 0.1 μg/L, respectively.⁴

Acrylamide chemical structure

References:

1. Yu Zhang a, Genyi Zhang b, Ying Zhang. Occurrence and analytical methods of acrylamide in heat-treated foods - review and recent developments. Journal of Chromatography A, 1075 (2005) 1–21.

2. Jose´ A. Rufia´n-Henares, Francisco J. Morales. Determination of acrylamide in potato chips by a reversed-phase LC–MS method based on a stable isotope dilution assay. Food Chemistry 97 (2006) 555–562.

3. Cheong Tae Kim, Eun-Sun Hwang, Hyong Joo Lee. An improved LC-MS/MS method for the quantitation of acrylamide in processed foods. Food Chemistry 101 (2007) 401–409.

4. Lucentini L., Ferretti E., Veschetti E., Achene L., Baldassarri L., and Ottaviani. Determination of Low-Level Acrylamide in DrinkingWater by Liquid Chromatography/TandemMass Spectrometry. Journal of AOAC International Vol. 92, No. 1, 2009.

View Arcrylamide CAS 79-06-1 on the Proposition 65 List...