TY  - JOUR
AU  - Delević, Veselin
AU  - Zejnilović, R.M
AU  - Jančić-Stojanović, Biljana
AU  - Đorđević, Brižita
AU  - Tokić, Z.N
AU  - Zrnić-Ćirić, Milica
AU  - Stanković, Ivan
PY  - 2016
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2730
AB  - Acrylamide is toxic and probably carcinogenic compound, made as a result of high-temperature thermal treatment of carbohydrate-rich foodstuffs. In this article a method is improved for the extraction and quantitation of acrylamide in foods produced based on corn flour that are represented in our traditional diet. Acrylamide extraction was carried out using reduced volume of saturated solution of bromine water and the GC–MS method for the quantification was shown. Quantification of acrylamide was preceded by: sample homogenization, acrylamide extraction using water, extract purification using solid phase extraction, bromination, using a reduced volume of bromine water solution, dehydrobromination with sodium thiosulfate and transformation of dibromopropenamide in 2,3,2-bromopropenamide using triethylamine. Regression and correlation analysis were applied for the probability level of 0.05. Calibration is performed in the concentration range 5–80 ug/kg with a detection limit 6.86 mg/kg and the limits of quantification 10.78 ug/kg and the coefficient of determination R2 > 0.999. Calibration curve was obtained: y = 0.069x + 0.038. Recovery values were an average from 97 to 110%. Proposed GC–MS method is simple, precise and reliable for the determination of acrylamide in the samples of thermal treated foods. Our results show that the tested foods quantify the presence of acrylamide in concentrations of 18 to 77 mg/kg acrylamide depending on whether the food was prepared by cooking or baking.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Quantification of acrylamide in foods selected by using gas chromatography tandem mass spectrometry
T1  - Kvantifikacija akrilamida u izabranim namirnicama primenom gasne hromatografije u tandemu sa masenom spektrometrijom
VL  - 70
IS  - 2
SP  - 209
EP  - 215
DO  - 10.2298/HEMIND150225027D
ER  - 

@article{
author = "Delević, Veselin and Zejnilović, R.M and Jančić-Stojanović, Biljana and Đorđević, Brižita and Tokić, Z.N and Zrnić-Ćirić, Milica and Stanković, Ivan",
year = "2016",
abstract = "Acrylamide is toxic and probably carcinogenic compound, made as a result of high-temperature thermal treatment of carbohydrate-rich foodstuffs. In this article a method is improved for the extraction and quantitation of acrylamide in foods produced based on corn flour that are represented in our traditional diet. Acrylamide extraction was carried out using reduced volume of saturated solution of bromine water and the GC–MS method for the quantification was shown. Quantification of acrylamide was preceded by: sample homogenization, acrylamide extraction using water, extract purification using solid phase extraction, bromination, using a reduced volume of bromine water solution, dehydrobromination with sodium thiosulfate and transformation of dibromopropenamide in 2,3,2-bromopropenamide using triethylamine. Regression and correlation analysis were applied for the probability level of 0.05. Calibration is performed in the concentration range 5–80 ug/kg with a detection limit 6.86 mg/kg and the limits of quantification 10.78 ug/kg and the coefficient of determination R2 > 0.999. Calibration curve was obtained: y = 0.069x + 0.038. Recovery values were an average from 97 to 110%. Proposed GC–MS method is simple, precise and reliable for the determination of acrylamide in the samples of thermal treated foods. Our results show that the tested foods quantify the presence of acrylamide in concentrations of 18 to 77 mg/kg acrylamide depending on whether the food was prepared by cooking or baking.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Quantification of acrylamide in foods selected by using gas chromatography tandem mass spectrometry, Kvantifikacija akrilamida u izabranim namirnicama primenom gasne hromatografije u tandemu sa masenom spektrometrijom",
volume = "70",
number = "2",
pages = "209-215",
doi = "10.2298/HEMIND150225027D"
}

Delević, V., Zejnilović, R.M, Jančić-Stojanović, B., Đorđević, B., Tokić, Z.N, Zrnić-Ćirić, M.,& Stanković, I.. (2016). Quantification of acrylamide in foods selected by using gas chromatography tandem mass spectrometry. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 70(2), 209-215.
https://doi.org/10.2298/HEMIND150225027D

Delević V, Zejnilović R, Jančić-Stojanović B, Đorđević B, Tokić Z, Zrnić-Ćirić M, Stanković I. Quantification of acrylamide in foods selected by using gas chromatography tandem mass spectrometry. in Hemijska industrija. 2016;70(2):209-215.
doi:10.2298/HEMIND150225027D .

Delević, Veselin, Zejnilović, R.M, Jančić-Stojanović, Biljana, Đorđević, Brižita, Tokić, Z.N, Zrnić-Ćirić, Milica, Stanković, Ivan, "Quantification of acrylamide in foods selected by using gas chromatography tandem mass spectrometry" in Hemijska industrija, 70, no. 2 (2016):209-215,
https://doi.org/10.2298/HEMIND150225027D . .