Determination of Acrylamide in Chinese Foods by GC-Ion Trap MS Using 2-Bromopropenamide and 2-Bromopropenamide-13C3
Wei-Chih Cheng1,2, Shun-Wen Hsiao1,2, Shin-Shou Chou2, Lucy Sun-Hwang1, T. J. Lu1 and An-I Yeh1*
1. Institute of Food Science and Technology, National Taiwan University, 1, Sec. 4, Roosevelt Rd., Taipei 106, Taiwan, R.O.C.
2. Bureau of Food and Drug Analysis, Department of Health, Executive Yuan, 161-2, Kunyang St., Taipei 115, Taiwan, R.O.C.
(Received: October 27, 2005; Accepted: March 23, 2006)
Abstract
GC/Ion-Trap MS has been employed to determine the acrylamide content in some Chinese foods. The brominated derivative, 2,3-dibromopropionamide (2,3-DBPA), was found unstable and was converted to 2-bromopropenamide (2-BPA) during the GC/MS analysis. Lowering the injector temperature reduced the formation of 2-BPA. Triethylamine was used to convert 2,3-DBPA to 2-BPA, which was stable during the analysis. The 13C3-labeled acrylamide was used as the internal standard. The ratio of peak area of 2-bromopropenamide (m/z 151) to 2-bromopropenamide-13C3 (m/z 154) was used for quantification. The recoveries were between 102% and 110% when wheat flour dough was spiked with acrylamide at 10 to 50 μg/kg, with the detection limit of 5 μg/kg. Among the Chinese foods tested (fried gluten, instant noodles, and twisted cruller), old twisted cruller consisted the most acrylamide (890-900 μg/kg), whereas fried gluten yielded the least acrylamide (less than 20 μg/kg), probably due to the absence of starch.
Key words: acrylamide, GC/Ion-Trap MS, 2-bromopropenamide, Chinese foods