3
Results
A standard addition calibration curve was constructed for acrylamide in matrix over the range
25–1000 ng/g. Standard addition calibration was chosen because acrylamide is endogenous in
cooked foods and a suitable blank matrix was unavailable.
The amount of acrylamide present in the potato chips was calculated to be 450 ng/g. The
chromatogram in Figure 1 shows the acrylamide peak in potato chips and acrylamide-d
3
internal
standard spiked in potato chips.
The acrylamide concentration was calculated using the integrated response ratio of acrylamide/
acrylamide-d
3
(
m/z
71/74). The acrylamide in the potato chips was calculated from the intercept of
the x axis. An excellent linearity was demonstrated for this method with a coefficient of
determination (R
2
) of 0.999.
The accuracy of the back calculated concentrations for the amount of acrylamide spiked in potato
chips was less than 10% (see Table 1).
Separation Conditions
Carrier gas:
Helium
Split flow:
50 mL/min
Column flow:
1.2 mL/min, constant flow
Oven temperature:
80 °C, 10 °C/min, 250 °C
Injector type:
Split/Splitless
Injector mode:
Splitless (1 min), constant septum purge
Injector temperature:
230 °C
Instrumentation
Transfer line temperature:
150 °C
Source temperature:
200 °C
Ionization conditions:
EI
Electron energy:
70 eV
SIM scan parameters:
m/z
71 for acrylamide and
m/z
74 for acrylamide-d
3
Start time:
4.0 min
Dwell time:
0.1 s
Injection Conditions
Injection volume:
2 µL
Pre- and post-needle injection dwell time:
0.5 s
Data Processing
Software:
Thermo Scientific™ Xcalibur™ software
