Acrylamide concentrations in grilled foodstuffs of Turkish kitchen by highperformance liquid chromatography-mass spectrometry

摘要

For over ten years, there has been a considerable interest in determination of acrylamide in foodstuffs.It wasknown that both protein-rich and carbohydrates-rich foods cooked at high-temperatures can causeacrylamide formation. However, carbohydrates-rich foods such as potato chips and biscuit samples have been the common studied foods compared with protein-rich foods such as meat samples.In this study, determination of acrylamide in these two group foods was examined using HPLC-MS.For this purpose,firstly, the parameters that are thought to affect the response in the HPLC-MS analysis wereoptimized.The optimized conditions were found to be 0.3 ml min1 for flow rate of mobile phase, 40 μl for injection volume,5 °C for column temperature and 70 V for fragmentor potential.The optimized method wasapplied for the determination of acrylamide levels in Turkish foodstuffs including grilled meat and chickensamples,potato chips, coffee and biscuit. The obtained concentrations for all studied foods were in the range of 20–250 μg kg1.The results showed that acrylamide concentrations highly varied depending on the kindof food samples.