engleski

Development of LC-MS/MS method for determination of acrylamide and 5-hydroxymethylfurfural in extruded products

In recent years two compounds which received great attention of the numerous scientists because of their high toxicological potential and their wide occurrence in foods are acrylamide (AA) and 5-hydroxymethylfurfural (HMF). The primary mechanism of formation these contaminants in food is associated with the Maillard reaction during processing of food rich in carbohydrates and proteins at high temperatures. Until now, all methods developed for determination of AA and HMF represent their separate determination. In addition, the determination of these harmful compounds in extruded products has been investigated in only a few researches so far. Therefore, the aim of this study was to develop a common LC-MS/MS method for determination of these compounds in a single method. The development of method first included the use of different sources for ionization (ESI - electrospray ionization ; APCI - chemical ionization under atmospheric pressure), usage of different types and gradients of mobile phases (water acidified with formic and acetic acid, and acetonitrile), the use of different types of extraction (aqueous and methanolic) and methods of sample preparation (single and multiple extraction, with or without concentration with purification with the SPE columns and PVDF syringe filters). Finally, the single LC-MS/MS method was developed for analysis of both analytes in one step with duration of 20 min.

acrylamide ; 5-hydroxymethylfurfural ; LC-MS/MS method

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