Determination of acrylamide in food using adsorption stripping voltammetry
H. Veselá, E. Šucmanhttps://doi.org/10.17221/256/2012-CJFSCitation:Veselá H., Šucman E. (2013): Determination of acrylamide in food using adsorption stripping voltammetry. Czech J. Food Sci., 31: 401-406.
A new electroanalytical method for the determination of acrylamide in food has been developed. It was found that a complex of acrylamide and Ni2+ is suitable for the electrochemical determination of acrylamide. Ammonia buffer of pH = 9.5 was found to provide convenient conditions for the determination. optimal concentration of Ni2+ was 500 µmol/l. The sample preparation procedure was optimised. The best results were found for an ethanol/water mixture (1:2) and pH = 1.4. The samples were extracted in an ultrasound bath, and after centrifugation 0.2 ml of the extract was taken for the measurement. Voltammetric measurements were done using the hanging mercury drop electrode. The peak height was a function of acrylamide concentration and deposition time. The accuracy of the method was verified by the use of standard reference materials.
food contaminant; electroanalysis; sample preparation