Two GC-MS Methods for the Analysis of Acrylamide in Foods

摘要

Two GC-MS methods for the determination of acrylamide in food are presented. Both start by swelling of possibly solid material with water. Method 1 extracts acrylamide from this preconditioned material with 1-propanol, method 2 with water. According to method 1, the water is evaporated azeotropically with 1-propanol, according to method 2 acrylamide is extracted from the aqueous extract with 2-butanone. Salts and other polar materials are eliminated by restricted solubility in acetonitrile, fat by partitioning between acetonitrile and hexane. Chro-matography is performed on Carbowax columns. Detection occurs by MS with CI or EI.