doi:

DOI: 10.3724/SP.J.1123.2018.10038

Chinese Journal of Chromatography (色谱) 2019/37:2 PP.189-193

Determination of acrylamide in coffee by ultra performance liquid chromatography-atmospheric pressure chemical ionization tandem mass spectrometry


Abstract:
A method using ultra high performance liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry (UHPLC-APCI-MS/MS) was developed for the determination of acrylamide in coffee. The coffee samples spiked with 13C3-acrylamide as the internal standard were extracted with methanol, and cleaned using HLB solid phase extraction (SPE) cartridges. The liquid chromatography separation was performed on a Brownlee validated AQ C18 column with isocratic elution. Methanol and 0.1% (volume percentage) formic acid aqueous solution were used as the mobile phase. Identification of acrylamide was achieved by APCI-MS/MS with multiple reaction monitoring (MRM) in the positive mode. The quantification analysis was performed by the internal standard method. The calibration curve showed good linearity with a correlation coefficient of 0.999 in the range of 0.5-100.0 μg/L. The limit of detection (LOD) was 5.0 μg/kg. The limit of quantification (LOQ) was 10.0 μg/kg. Recovery of acrylamide from coffee sample was evaluated at concentrations of 100.0, 200.0 and 1000.0 μg/kg. The average recoveries of acrylamide were between 94.6%-115.0% with relative standard derivations (RSDs) in the range of 2.8%-3.6% (n=6). This simple, accurate and sensitive method was proven to be suitable for the determination of acrylamide in coffee.

Key words:ultra performance liquid chromatography-atmospheric pressure chemical ionization tandem mass spectrometry (UHPLC-APCI-MS/MS),acrylamide,coffee

ReleaseDate:2019-02-14 09:31:23



[1] Zhang L J, Yang L Q, Wang P P, et al. Journal of Chinese Institute of Food Science and Technology, 2018, 18(8):274 张璐佳, 杨柳青, 王鹏璞, 等. 中国食品学报, 2018, 18(8):274

[2] Li N, Xu L J, Li Q M, et al. Food Research And Development, 2018, 39(9):213 李娜, 许翎婕, 李清明, 等. 食品研究与开发, 2018, 39(9):213

[3] Tareke E, Rydberg P, Karlsson P, et al. J Agric Food Chem, 2002, 50(17):4998

[4] EU 2017/2158

[5] Lian X S. Straits Science, 2014, 91(7):61 林现水. 海峡科学, 2014, 91(7):61

[6] Zhong W K, Chen D D, Yong W, et al. Chinese Journal of Chromatography, 2005, 23(3):312 仲维科, 陈冬东, 雍炜, 等. 色谱, 2005, 23(3):312

[7] Zhang W F, Deng Z F, Zhao W J, et al. J Agric Food Chem, 2014, 62(26):6100

[8] Cagliero C, Ho T D, Zhang C, et al. J Chromatogr A, 2016, 1449:2

[9] Shen W J, Shen C Y, Zhao Z Y, et al. Chinese Journal of Chromatography, 2006, 24(6):625 沈伟健, 沈崇钰, 赵增运, 等. 色谱, 2006, 24(6):625

[10] Yang S C, Zhang H, Wang J H, et al. Chinese Journal of Chromatography, 2011, 29(5):404 杨斯超, 张慧, 汪俊涵, 等. 色谱, 2011, 29(5):404

[11] Wang C L, Zhao J L, Li Y Y, et al. Chinese Journal of Chromatography, 2017, 35(12):1294 王成龙, 赵金利, 李燕莹, 等. 色谱, 2017, 35(12):1294

[12] Yang W H, Huang Y H, Chen Y K, et al. Food Research and Development, 2015, 36(24):134 杨旺火, 黄永辉, 陈言凯, 等. 食品研究与开发, 2015, 36(24):134

[13] Yin Y P, Bian H W, Li B, et al. Food Science and Technology, 2017, 42(5):284 阴永泼, 卞华伟, 李冰, 等. 食品科技, 2017, 42(5):284

[14] Cheng L, Zheng Y X, Xu H, et al. Journal of Food Science, 2012, 33(2):231 程雷, 郑炎夏, 徐虹, 等. 食品科学, 2012, 33(2):231

[15] Wang H, Zhao L, Yu X J, et al. Food Research and Development, 2018, 39(14):168 王浩, 赵丽, 于晓瑾, 等. 食品研究与开发, 2018, 39(14):168

[16] Qin D L, Luo Y P, Tian Y, et al. Environmental Monitoring in China, 2014, 30(6):142 秦迪岚, 罗岳平, 田耘, 等. 中国环境监测, 2014, 30(6):142

[17] Xie J S, Ge Q H. Chinese Journal of Pharmaceutical Analysis, 2008, 28(8):1386 谢家树, 葛庆华. 药物分析杂志, 2008, 28(8):1386

[18] Jia Y B, Wang Q Q, Song H F. Military Medical Sciences, 2011, 35(2):151 贾彦波, 王清清, 宋海峰. 军事医学, 2011, 35(2):151

[19] Acrylamide Sigma Prod. No. A8887:A8887-Product Information Sheet.[2018-10-16]. https://www.sigmaaldrich.com/content/dam/sigma-aldrich/docs/Sigma/Product_Information_Sheet/a8887pis.pdf