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In GC-MS, acrylamide from heated foods may be coeluted with 3-hydroxy propionitrile

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Abstract

Using the widely applied GC-MS method for direct analysis of acrylamide in heated foods, 3-hydroxy propionitrile (3-HPN) may be coeluted with acrylamide causing falsely high acrylamide values. Since it is often virtually the only peak in the gas chromatogram, such coelution is unexpected. 3-HPN was found in pears, apples, plums and tomatoes, independently of whether these were heated; in a sample of pears it quantitated as 2,800 μg/kg apparent acrylamide. Breakfast cereals, muesli and bakery ware with fruits may contain 3-HPN. The problem can be solved by tuning the chromatographic conditions to separate the two components or by a stationary phase other than the Carbowaxes usually used.

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References

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Authors and Affiliations

  1. Official Food Control Authority of the Canton of Zürich, P.O. Box 8030, 8032, Zurich, Switzerland

    Maurus Biedermann & Koni Grob

Authors
  1. Maurus Biedermann
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  2. Koni Grob
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Correspondence to Koni Grob.

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Biedermann, M., Grob, K. In GC-MS, acrylamide from heated foods may be coeluted with 3-hydroxy propionitrile. Eur Food Res Technol 227, 945–948 (2008). https://doi.org/10.1007/s00217-007-0775-9

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  • DOI: https://doi.org/10.1007/s00217-007-0775-9

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