Skip to main content

Analysis of acrylamide using gas chromatography-nitrogen phosphorus detector (GC-NPD)

Food Science and Biotechnology volume 20, pages 835–839 (2011)Cite this article

Abstract

In this study, an improved analytical method for the quantification of acrylamide using a GC-nitrogen phosphorus detector (GC-NPD) was developed. This method showed reasonable recovery, sensitivity, and accuracy in monitoring acrylamide levels. The optimum solvent for the extraction of acrylamide was ethyl acetate. The linear response of acrylamide concentrations ranged between 0.5–100 ppm (μg/mL) with a correlation coefficient of 0.999. The limit of quantification (LOQ) was 0.5 ppm, and the recovery rate was 106±8%. The acrylamide level of fried potato sold in local restaurant was 2.7±0.3 ppm. Thus, a new protocol combining GC-NPD and LC-tandem mass spectrometry (MS/MS) could be applied to analyze acrylamide accurately and precisely, contributing to the development of a prescreening tool to analyze acrylamide in the food industry.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

References

  1. IARC. Monographs on the evaluation of carcinogen risk to humans. Available from: http://monographs.iarc.fr/. Accessed Apr 13, 2011.

  2. Elore JS, Mottram DS, Muttucumaru N, Dodson AT, Parry MAJ, Halford NG. Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation. J. Agr. Food Chem. 55: 5363–5366 (2007)

    Article  Google Scholar 

  3. Mottram DS, Wedzicha BL, Dodson AT. Acrylamide is formed in the Maillard reaction. Nature 419: 448–449 (2002)

    Article  CAS  Google Scholar 

  4. Swedish National Food Administration (SNFA). Information about acrylamide in food Uppsala. Available from: http://www.slv.se. Accessed May 31, 2010.

  5. FDA. Detection and quantitation of acrylamide in foods. Available from: http://www.cfsan.fda.gov/~dms/acrylami.html. Accessed June 30, 2010.

  6. Scientific Committee on Food. Opinion of the SCF on new findings regarding the presence of acrylamide in food. Available from: http://www.europa.eu.int. Accessed July 3, 2010.

  7. Food Standards Agency. Study on acrylamide in food. Available from: http://www.food.gov.uk. Accessed May 17, 2010.

  8. Amrein TM, Bachmann S, Noti A, Biedermann M, Barbosa MF, Brem SB, Grob K, Keiser A, Realini P, Escher F, Amadoa R. Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems. J. Agr. Food Chem. 51: 5556–5560 (2003)

    Article  CAS  Google Scholar 

  9. Tareke E, Rydberg P, Karlsson, P, Eriksson, S, Tornqxist M. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agr. Food Chem. 50: 4998–5006 (2002)

    Article  CAS  Google Scholar 

  10. Senyuva HZ, Gokmen V. Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography-mass spectrometry method. Food Chem. 97: 539–545 (2006)

    Article  CAS  Google Scholar 

  11. Laurence C, Sune E. Analytical methods used to measure acrylamide concentrations in foods. J. AOAC Int. 88: 274–284 (2005)

    Google Scholar 

  12. Zhang Y, Zhang G, Zhang Y. Occurrence and analytical methods of acrylamide in heat-treated foods review and recent developments. J. Chromatogr. A 1075: 1–21 (2005)

    Article  CAS  Google Scholar 

  13. Friedman M. Chemistry, biochemistry, and safety of acrylamide: A review. J. Agr. Food Chem. 51: 4504–4526 (2003)

    Article  CAS  Google Scholar 

  14. Ishizuka M, Fujioka K, Shibamoto T. Analysis of acrylamide in a complex matrix of polyacrylamide solution treated by heat and ultraviolet light. J. Agr. Food Chem. 56: 6093–6096 (2008)

    Article  CAS  Google Scholar 

  15. Yasuhara A, Tanaka Y, Hengel M, Shibamoto T. Gas chromatographic investigation of acrylamide formation in browning model system. J. Agr. Food Chem. 51: 3999–4003 (2003)

    Article  CAS  Google Scholar 

  16. Bremser W. The fitness for purpose of analytical method: A laboratory guide to method validation and related topic. EURACHEM Guide 1st English Edition. Avaliable from: http://www.eurachem.ul.pt/. Accessed May 31, 2010.

  17. Toth M, Bereczki A, Drabant S, Nemes KB, Varga B, Grezal G, Tomlo J, Lakner G, Klebovich I. Gas chromatography nitrogen phosphorous detection (GC-NPD) assay of tofisopam in human plasma for pharmacokinetic evaluation. J. Pharmaceut. Biomed. 41: 1354–1359 (2006)

    Article  CAS  Google Scholar 

  18. Miller EJC, Miller JN. Statistic for Analytical Chemistry. Vol. 199. Ellis Horwood PTR Prentice-Hall, West Sussex, UK. pp. 115–116 (1993)

    Google Scholar 

  19. Bermudo E, Moyano E, Puignou L, Galceran MT. Liquid chromatography coupled to tandem mass spectrometry for the analysis of acrylamide in typical Spanish products. Talanta 76: 389–394 (2008)

    Article  CAS  Google Scholar 

  20. Pittet A, Perisset A, Oberson JM. Trace level determination of acrylamide in cereal-based foods by gas chromatography-mass spectrometry. J. Chroamtogr. A 1035: 123–130 (2004)

    Article  CAS  Google Scholar 

  21. Taubert D, Harlfinger S, Henkes L, Berkels R, Schomig E. Influence of processing parameters on acrylamide formation during frying of potatoes. J. Agr. Food Chem. 52: 2735–2739 (2004)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul, 100-715, Korea

    Sim Hae Kim, Jun-Ho Hwang & Kwang-Geun Lee

Authors
  1. Sim Hae Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jun-Ho Hwang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Kwang-Geun Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Kwang-Geun Lee.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Kim, S.H., Hwang, JH. & Lee, KG. Analysis of acrylamide using gas chromatography-nitrogen phosphorus detector (GC-NPD). Food Sci Biotechnol 20, 835–839 (2011). https://doi.org/10.1007/s10068-011-0116-4

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-011-0116-4

Keywords

  • acrylamide
  • GC-nitrogen phosphorus detector (GC-NPD)
  • analytical method
  • prescreening method
  • monitoring