Quantitation of acrylamide in potato chips by hplc-ms
نویسندگان
چکیده
A method of reversed-phase liquid chromatography coupled with mass spectrometry (LC-MS) in combination with a stable isotope dilution assay was used to quantify acrylamide in potato chips. This in-house procedure was evaluated for precision, and accuracy. LC-MS revealed as a cost-effective and robust technique for acrylamide analysis in potato chips. Acrylamide formation was studied during deep-frying in both sunflower and olive oil under domestic processing conditions at 170oC and 190oC for 3, 5 and 7 min. Although acrylamide increased with temperature and frying time regardless of the type of frying oil used, it was shown that for a similar time period (5 min), acrylamide levels were higher in olive oil than in sunflower oil at both temperatures.
منابع مشابه
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