Determination of acrylamide in food products

A selective analytical method of LC/MS/MS has been applied to determine the levels of acrylamide in food products. Food samples were 17 including 6 potato chips, and 11 french fries. The analysis of food samples includes extraction with DDDW, clean-up using C18 and mixed ion exchange SPE cartridges and detection by liquid chromatography tandem mass spectrometry. The mobile phase was a mixture of 0.1 % acetic acid and 0.5 % methanol in water. The target ions were identified and determined by ESI mass spectrometer. The overall recoveries were ranged from 91 % to 101 % and the limit of quantitation was 10 mu g/kg. Depending on food kinds, the levels of acrylamide were variable and the average was 0.71 mg/kg for potato chips, and 0.34 mg/kg for french fries.