ANALYTICAL CONTROL OF FOOD SYSTEMS ON THE ACRYLAMIDE CONTENT USING THE METHOD OF HIGHLY EFFICIENT LIQUID CHROMATOGRAPHY WITH MASS-SPECTROMETRIC DETECTION ; АНАЛИТИЧЕСКИЙ КОНТРОЛЬ ПИЩЕВЫХ СИСТЕМ НА СОДЕРЖАНИЕ АКРИЛАМИДА МЕТОДОМ ВЫСОКОЭФФЕКТИВНОЙ ЖИДКОСТНОЙ ХРОМАТОГРАФИИ С МАСС-СПЕКТРОМЕТРИЧЕСКИМ ДЕТЕКТИ-РОВАНИЕМ

Currently, toxic substance – acrylamide is a serious problem for humans. Due to the natural presence of proteins and free amino acids in almost all food products, and during the processing of raw food materials, toxic acrylamide is formed at the elevated temperatures. The content of acrylamide in the Russian Federation is not standardized by the regulatory documents. However, at present, the following indicator is introduced into several regulatory documents of the Customs Union – the maximum permissible content of acrylamide in various types of food products. The analytical laboratories have a need to develop and implement a methodology for the reliable quantitative determination of acrylamide in complex food components with multipart composition, which can be used in the practical certification of testing laboratories. The authors have developed a method for the acrylamide determination in food products using the high-performance liquid chromatography with mass spectrometric detection in the monitoring mode of specified reactions. A procedure for preparing the samples for the analysis using GC with an electron capture detector and HPLC-MS/MS method is described. The optimal conditions for the determination of acrylamide by these methods are presented. The disadvantages of the method for the determination of acrylamide using the gas chromatography are discussed, namely, the low degree of extraction and the need for derivatization of acrylamide – a labile substance with an unsaturated chemical bond, which in most cases significantly complicates the analysis by traditional methods. The conditions of extraction and purification of the extract are selected to reduce the matrix effects. The effect of the reaction of melanoid formation on the acrylamide concentration is studied under the different heat exposure conditions and the optimal conditions for the reliable determination of the acrylamide content depending on the heat treatment of the raw materials and products were established. An assessment of the ...