Development of High-Performance Liquid Chromatography–Electrospray Mass Spectrometry with Size-Exclusion Chromatography for Determination of Acrylamide in Fried Foods.

A method by liquid chromatography–electrospray mass spectrometry (LC/MS) with a size-exclusion chromatography column for the analysis of acrylamide in fried foods, is reported. In the mass spectral analysis using an electrospray MS, the signal at m/z 72, which was assigned to the [M + H]+ ion, was observed as the main peak. The main m/z signal showed a maximum at the fragmentor voltage of 100 V. The retention time for the elution of acrylamide from the size-exclusion chromatography column ranged from 15 to 20 min, and the eluate was analyzed by LC/MS with a reversed-phase column. A linear response was found for the acrylamide standard tested within the concentration range of 5.0–1000 ng/mL, with correlation coefficients (r) greater than 0.99. Sample preparation was performed by means of solvent extraction, which gave acrylamide recoveries higher than 90% with relative standard deviations less than 10%, with 13C-labeled acrylamide standard. [ABSTRACT FROM AUTHOR]