Rapid, sensitive and selective analysis of acrylamide in cereal products using bromination and GC/MS/MS

https://doi.org/10.17221/10684-CJFSCitation:G Hamlet C., M Jayaratne S., A Sadd P. (2004): Rapid, sensitive and selective analysis of acrylamide in cereal products using bromination and GC/MS/MS. Czech J. Food Sci., 22: S290-S293.
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A rapid and sensitive method has been developed and validated for the analysis of acrylamide in cereal products. A kinetic study showed that a quantitative bromination of acrylamide in cereal extracts could be achieved within 25 min at room temperature. By using GC/MS/MS an increase in signal to noise of between 70 to 100 could be achieved for samples with minimal clean up compared to conventional selected ion monitoring. Results obtained from the analysis of a FAPAS cereal test material showed good agreement with the assigned value.

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