Validation by collaborative trial of an isotope dilution liquid chromatographic tandem mass spectrometric method to determine the content of acrylamide in roasted coffee

Food Additives and Contaminants - Part A

Volumn 26, Issue 8, 2009, Pages 1146-1152

  Wenzl, T ^a   Szilagyi, S ^a   Rosen, J ^b   Karasek, L ^a  

^a JOINT RESEARCH CENTRE   (Italy)

^b NATIONAL FOOD ADMINISTRATION   (Sweden)

Author keywords

Acrylamide; Chromatography; Coffee; Inter laboratory validation; Liquid chromatography mass spectrometry (LC MS)

Indexed keywords

ACRYLAMIDE; HEXANE; WATER;

AQUEOUS SOLUTION; ARTICLE; CENTRIFUGATION; COFFEE; CONTROLLED STUDY; ELUTION; EUROPEAN UNION; EVAPORATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; ISOTOPE DILUTION ASSAY; LIQUID CHROMATOGRAPHY; PRIORITY JOURNAL; REPRODUCIBILITY; SOLID PHASE EXTRACTION; TANDEM MASS SPECTROMETRY;

SOLANUM TUBEROSUM;

EID: 70849123200     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030902939689     Document Type: Article

References (22)

1. Aguas PC, Fitzhenry MJ, Giannikopoulos G, Varelis P. 2006. Analysis of acrylamide in coffee and cocoa by isotope dilution liquid chromatography-tandem mass spectrometry. Anal Bioanal Chem. 385:1526-1531.
2. Castle L, Eriksson S. 2005. Analytical methods used to measure acrylamide concentrations in food. J AOAC Int. 88(1):274-284.
3. Commission of the European Communities. 2007. Commission Regulation (EC) No. 333/2007 of 28.03.2007 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo(a)-pyrene in foodstuffs. Off J Eur Union L. 88:29-38.
4. European Commission, Joint Research Centre, Institute for Reference Materials and Measurements. 2009. The EU monitoring database of acrylamide levels in food [Internet]. 2004-2008.Geel (Belgium): European Commission; [cited 2009 Feb 23]. Available from: http://irmm.jrc.ec.europa.eu/html/activities/acrylamide/database.htm/
5. Fearn T, Thompson M. 2001. A new test for 'sufficient homogeneity'. Analyst. 126:1414-1417.
6. Granby K, Fagt S. 2004. Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee. Anal Chim Acta. 520:177-182.
7. Guenther H, Anklam E, Wenzl T, Stadler RH. 2007. Acrylamide in coffee: review of progress in analysis, formation and level reduction. Food Add Contam Suppl. 1 24(S1):60-70.
8. Horwitz W, Albert R. 1991. Performance characteristics of methods of analysis used for regulatory purposes. Part II. Pesticide formulations. J Assoc Off Analyt Chem. 74:718-744.
9. International Organization for Standardization (ISO). 1994. ISO 5725-2:1994. Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method. Geneva (Switzerland): International Organization for Standardization.
10. International Union for Pure and Applied Chemistry (IUPAC). 1995. Protocol for the design conduct and interpretation of method performance studies. Pure Appl Chem. 67(2):331-343.
11. Nordic Committee on Food Analysis (NMKL). 2007. NMKL method 185:2007. Acrylamide: determination in potato and bakery products by liquid chromatography tandem mass spectrometry (LC-MS/MS). Oslo (Norway): Nordic Committee on Food Analysis.
12. Petersson EV, Rosen J, Ch Turner, Danielsson R, Hellenas K-E. 2006. Critical factors and pitfalls affecting the extraction of acrylamide from foods: an optimisation study. Anal Chim Acta. 557:287-295.
13. Riediker S, Stadler RH. 2003. Analysis of acrylamide in food by isotope-dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry. J Chromatogr A. 1020:121-130.
14. Roach JAG, Andrzejewski D, Gay ML, Nortrup D, Musser SM. 2003. Rugged LC-MS/MS survey analysis for acrylamide in food. J Agric Food Chem. 51(26): 7547-7554.
15. Rosen J, Nyman A, Hellenas K-E. 2007. Retention studies of acrylamide for the design of a robust liquid chromatography-tandem mass spectrometry method for food analysis. J Chromatogr A. 1172:19-24.
16. Senyuva HZ, Gokmen V. 2005. Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: investigation of colour changes and acrylamide formation in coffee during roasting. Food Addit Contam. 22(3):214-220.
17. Thompson M, Ellison SLR, Wood R. 2006. International harmonized protocol for the proficiency testing of analytical chemistry laboratories. Pure Appl Chem. 78(1):145-196.
18. Wenzl T, Anklam E. 2007. European Union database on acrylamide levels in food: update and critical review of data collection. Food Add Contam Suppl. 1 24(S1):5-12.
19. Wenzl T, de la Calle MB, Anklam E. 2003. Analytical methods for the determination of acrylamide in food products: a review. Food Addit Contam. 20(10):885-902.
20. Wenzl T, Karasek L, Rosen J, Hellenas K-E, Crews C, Castle L, Anklam E. 2006. Collaborative trial validation study of two methods, one based on HPLC-MS/MS and on GC-MS for the determination of acrylamide in bakery and potato products. J Chromatogr A. 1132:211-218.
21. Wenzl T, Lachenmeier DW, Gokmen V. 2007. Analysis of heat induced contaminants (acrylamide, chloropropanols, furan) in carbohydrate rich food. Anal Bioanal Chem. 389:119-137.
22. Zhang Y, Zhang G, Zhang Y. 2005. Occurrence and analytical methods of acrylamide in heat-treated foods: review and recent developments. J Chromatogr A. 1075:1-21.