CONTRIBUTION OF METROLOGY ON DETERMINATION OF ACRYLAMIDE IN FOODSTUFFS

Catarina André, Inês Delgado, Susana de Jesus, Ana Ramos, Carlos Brandão, Nelson Felix, Isabel Castanheira

Abstract:

The aim of this study was the determination of acrylamide in food with high consumed in Portugal. Samples were bought randomly from local supermarkets and from Escola Superior de Hotelaria e Turismo do Estoril. Sample preparation involved SPE (Solid Phase Extraction). Two chromatographic methods were developed, UPLC-PDA and UPLC-MS/MS which was more suitable and quantify unequivocally acrylamide.
The acrylamide content in bread and pastries samples analyzed were above the indicative values published by EFSA.
Keywords:

acrylamide, UPLC-PDA, UPLC-MS/MS, Portuguese foodstuff, PT SCHEMES
Download:

IMEKO-WC-2015-TC23-445.pdf
DOI:

_unreg_wc-2015.445

Event details: