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Kvantifikacija akrilamida u izabranim namirnicama primenom gasne hromatografije u tandemu sa masenom spektrometrijom

dc.creatorDelević, Veselin
dc.creatorZejnilović, R.M
dc.creatorJančić-Stojanović, Biljana
dc.creatorĐorđević, Brižita
dc.creatorTokić, Z.N
dc.creatorZrnić-Ćirić, Milica
dc.creatorStanković, Ivan
dc.date.accessioned2019-09-02T11:55:35Z
dc.date.available2019-09-02T11:55:35Z
dc.date.issued2016
dc.identifier.issn0367-598X
dc.identifier.urihttp://farfar.pharmacy.bg.ac.rs/handle/123456789/2730
dc.description.abstractAcrylamide 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.en
dc.publisherSavez hemijskih inženjera, Beograd
dc.rightsopenAccess
dc.sourceHemijska industrija
dc.subjectAcrylamideen
dc.subjectFoodsen
dc.subjectGC–MSen
dc.titleQuantification of acrylamide in foods selected by using gas chromatography tandem mass spectrometryen
dc.titleKvantifikacija akrilamida u izabranim namirnicama primenom gasne hromatografije u tandemu sa masenom spektrometrijomsr
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractДелевић, Веселин; Ђорђевић, Брижита; Зрнић-Ћирић, Милица; Зејниловић, Р.М; Токић, З.Н; Станковић, Иван; Јанчић-Стојановић, Биљана; Квантификација акриламида у изабраним намирницама применом гасне хроматографије у тандему са масеном спектрометријом; Квантификација акриламида у изабраним намирницама применом гасне хроматографије у тандему са масеном спектрометријом;
dc.citation.volume70
dc.citation.issue2
dc.citation.spage209
dc.citation.epage215
dc.citation.other70(2): 209-215
dc.citation.rankM23
dc.identifier.wos000376274600011
dc.identifier.doi10.2298/HEMIND150225027D
dc.identifier.scopus2-s2.0-84966648778
dc.identifier.fulltexthttp://farfar.pharmacy.bg.ac.rs//bitstream/id/1376/2728.pdf
dc.identifier.rcubconv_4712
dc.type.versionpublishedVersion


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