An inter-laboratory comparison study was carried out to evaluate the effectiveness of a method that was standardised for the determination of acrylamide in bakery and potato products for the determination of acrylamide in roasted coffee. The intention was to extend the scope of the standardised method to roasted coffee. Therefore only slight modifications of the standardised method were tolerated.The method is based on aqueous extraction of the roasted coffee matrix and solid phase extraction (SPE) clean-up followed by isotope dilution high performance liquid chromatography with tandem mass spectrometric detection (LC-MS/MS). The test portion of the sample was spiked with isotope labelled acrylamide and extracted on a mechanical shaker with n-hexane and water for one hour. The sample extract was centrifuged, the organic phase was discarded, and a portion of the aqueous extract was further cleaned-up by solid phase extraction on Isolute Multimode followed by Isolute ENV+ columns. The acrylamide-containing fraction eluted from the second SPE column was evaporated to about 500 µL and analysed by reverse-phase high performance liquid chromatography (HPLC) with tandem mass spectrometric detection.Three coffee samples and one aqueous acrylamide standard solution (quality control sample) were sent to 11 laboratories from 8 EU Member States. All samples were sent as blinded duplicates.Based on the reported results the relative standard deviations for reproducibility (RSDR) were 11.5 % at an acrylamide level of 160 µg/kg, 10.1 % at a level of 263 µg/kg, and 9.6 % at a level of 585 µg/kg. The values for RSDr in those materials ranged from 1 % to 3.5 %.
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