Avtor/Urednik		Vončina, Ernest; Križanec, Boštjan
Naslov		Analiza akrilamida v živilih z GC/MS
Tip		članek
Vir		In: Glavič P, Brodnjak-Vončina D, editors. Slovenski kemijski dnevi 2002. Zbornik referatov s posvetovanja. 2. del; 2002 sep 26-27; Maribor. Maribor: Univerza v Mariboru, Fakulteta za kemijo in kemijsko tehnologijo,
Leto izdaje		2002
Obseg		str. 696-701
Jezik		slo
Abstrakt		Acrylamide is considered as a potentially carcinogenic compound. High levels of acrylamide in food, mainly in fried and baked carbohydrate-rich products were found recently. Analytical method for determination and quantification of acrylamide in foodstaffs using GC/MS is presented. The established method is used. We have further developed the method. The main steps of our modified method are as follows: samples are homogenised and a specimen is extracted using microwave extraction and methanol as an extraction solvent. Extracts were defatted using hexane where necessary. Next step is bromination of acrylamide double bond. The reaction product (2,3-dibromopropionamide) is extracted from reaction mixture with ethyl acetate, after salting out with sodium chloride. The extract is cleaned up using gel permeation chromatography. With this procedure we remove the high molecular interferences. Prior the analytical determination with GC/MS, we make a conversion of 2,3-dibromopropionamide to 2bromopropenamide derivative using alkaline media. Dibromination of acrylamide followed by dehydrobromination to 2-bromopropenamide is an analytical strategy. In that case dehydrobromination was achieved intentionally to avoid possibly dehydrobromination in injector, column and ion source of mass spectrometer. Calibration curve is linear in the concentration range from 10 micro g/kg to 1500 micro g/kg of foodstuffs. Our results confirmed the results in report of Swedish National Food Administration about acrylamide formed in certain foods during heat processing.
Deskriptorji		FOOD ANALYSIS ACRYLAMIDES CHROMATOGRAPHY, GAS SPECTRUM ANALYSIS, MASS