Solid-Phase Extraction and Cleanup Procedures for the LC/MS Determination of Acrylamide in Fried Potato Products.
Recently, it has been discovered that many commercially
available fried potato products contain variable levels of acrylamide.
The acrylamide is presumed to be produced by the reaction of certain
natural constituents of the food when processed at high temperatures.
Because acrylamide is considered to be a possible carcinogen, there is
a need for rapid, reproducable and rugged analytical methods for
determination of acrylamide in food. Acrylamide is a highly polar and
highly water soluble substance. Because of its highly polar nature,
direct GC analysis of this substance is difficult although sensitive
analysis of this substance has been accomplished using GC or GC-MS
after derivatization with bromine. Because the GC analysis is rather
cumbersome and time-consuming, LC analysis for acrylamide may be
preferable. Although LC-UV analysis of this substance has been
accomplished in some matrices, UV detection is not sufficiently
sensitive for routine acrylamide analysis in foodstuffs. Moreover,
acrylamide shows only limited retention behavior by reversed-phase LC
(RPLC), even with highly aqueous mobile phases. This presentation will
discuss the determination of acrylamide in potato chips and other
foodstuffs using SPE for sample enrichment and cleanup followed by
LC-MS analysis. The procedure involves initial extraction of the
foodstuff with aqueous 2 M NaCl. An aliquot of the initial extract
solution was loaded onto an Oasis HLB (reversed-phase) cartridge. After
an aqueous wash step, the cartridge was eluted with acidified methanol
and was passed through a mixed mode cation-exchange cartridge (Oasis
MCX). After evaporation of the eluate, the residue was reconstituted in
250µL of water for RPLC on an Atlantis dC18 analytical column (4.6 x
150 mm, 5 ìm particle size).