การทดสอบหาปริมาณสารอะคริลาไมด์ในตัวอย่างผลิตภัณฑ์อาหารทอดด้วยเทคนิคเมทริกซ์ โซลิด ดิสเพอชั่นและอัลตราไฮเพอร์ฟอร์แมนซ์ลิควิด โครมาโทกราฟี-แทนเดมแมสสเปกโทรเมตรี

Jutathip Lapviboonsuk; Sompop Lapviboonsuk

doi:10.60136/bas.v11.2022.126

Authors

Jutathip Lapviboonsuk Department of Science Service
Sompop Lapviboonsuk Department of Science Service

DOI:

https://doi.org/10.60136/bas.v11.2022.126

Keywords:

Acrylamide, Liquid chromatography-tandem mass spectrometry, Fried food product

Abstract

The determination of acrylamide in fried food products was studied the suitability of liquid chromatography – tandem mass spectrometry and also performed sample preparation technique: matrix solid dispersion or QuEChERS. The method validation was performed and fell in acceptable range as following the EU Commission regulation 2017/2158. The averages of recoveries were 100.7, 95.3 and 103.8 % at the concentration level of 20, 500 and 1,000 $\mu$ g kg^-1, respectively. The precision was also in the acceptable range. The relative standard deviations (RSDs) were in the range of 3.82% - 8.00%. Moreover, the detection limit and quantitation limit were 5 and 20 $\mu$ g kg^-1, respectively. These results demonstrated that the method was reliable and suitable for the measurement of acrylamide content in fried food products.

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