Development and method validation for determination of acrylamide in food by modified QuEChERS and UHPLC-MS/MS analysis

被引：0

作者：

Cossu, Maurizio ^{[1
]}

Sanna, Andrea ^{[1
]}

Ledda, Giuseppe ^{[1
]}

Chessa, Giannina ^{[1
]}

Mangano, Giuseppe ^{[1
]}

机构：

[1] Ist Zooprofilatt Sperimentale Sardegna G Pegreffi, Via Vienna 2, I-07100 Sassari, SS, Italy

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2024年 / 135卷

关键词：

Acrylamide; LC-MS/MS; Method validation; Food processing;

D O I：

10.1016/j.jfca.2024.106698

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A newly developed method, combining the QuEChERS technique and LC-MS/MS system, has been successfully validated for the quantification of Acrylamide (AA) in various food samples. Compared to the existing methods, this approach offers a lower Limit of Quantification (LoQ) of 1 mu g/kg for a wide variety of foods studied. Repeatability was <3 % with a pooled RSDr% for peanuts, biscuits and crackers, while reproducibility for all matrices was good, with a pooled RSDR%<4 %. The method achieved an average recovery of 99 %, indicating effective extraction and determination of AA. Validation results meet established performance criteria required for AA program control as defined by Commission Implementing Regulation (EU) 2019/2093.

引用

页数：4

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