FarFaR - Pharmacy Repository
University of Belgrade, Faculty of Pharmacy
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrilic)
    • Serbian (Latin)
  • Login
View Item 
  •   FarFaR
  • Pharmacy
  • Radovi istraživača / Researchers’ publications
  • View Item
  •   FarFaR
  • Pharmacy
  • Radovi istraživača / Researchers’ publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

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

Thumbnail
2016
2728.pdf (201.4Kb)
Authors
Delević, Veselin
Zejnilović, R.M
Jančić-Stojanović, Biljana
Đorđević, Brižita
Tokić, Z.N
Zrnić-Ćirić, Milica
Stanković, Ivan
Article (Published version)
Metadata
Show full item record
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 an...d 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.

Keywords:
Acrylamide / Foods / GC–MS
Source:
Hemijska industrija, 2016, 70, 2, 209-215
Publisher:
  • Savez hemijskih inženjera, Beograd

DOI: 10.2298/HEMIND150225027D

ISSN: 0367-598X

WoS: 000376274600011

Scopus: 2-s2.0-84966648778
[ Google Scholar ]
1
1
URI
http://farfar.pharmacy.bg.ac.rs/handle/123456789/2730
Collections
  • Radovi istraživača / Researchers’ publications
Institution
Pharmacy

DSpace software copyright © 2002-2015  DuraSpace
About FarFaR - Pharmacy Repository | Send Feedback

OpenAIRERCUB
 

 

All of DSpaceInstitutionsAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About FarFaR - Pharmacy Repository | Send Feedback

OpenAIRERCUB