GC-TOF MS Analysis of Acrylamide in Food
Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking (frying, baking, roasting) and also in industrial processing at 120°C and low moisture. The European Commission defines acrylamide as a low molecular weight, highly water soluble, organic compound which forms from the naturally occurring constituents asparagine and sugars in certain foods when prepared at temperatures typically higher than 120°C and low moisture. It forms mainly in baked or fried carbonhydrate-rich foods where raw materials, such as cereals, potatoes, and coffee beans, contain its precursors. After studies demonstrated that exposure to acrylamide caused cancer, acrylamide has been declared a human health concern.
In order to measure acrylamide in food samples, a quantitative method by GC TOF-MS has been developed.