|Number of pages||23|
|Committee||Voedingsmiddelenanalyse - Horizontale methoden|
This document specifies a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products such as potato chips, potato crisps, and potato pan cake and roasted coffee, by liquid chromatography in combination with electrospray ionisation and tandem mass spectrometry (LC-ESI-MS/MS). This method has been validated in an interlaboratory study via the analysis of both naturally contaminated and spiked samples, ranging from 14,3 μg/kg tot 9 083 μg/kg. It was developed at the Swedish National Food Administration and validated in a study organized by the Directorate General Joint Research Centre (DG JRC), Swedish National Food Administration and the Nordic Committee on Food Analysis (NMKL), see  and . The limit of quantification (LOQ) depends on the type of instrument used and on the actual performance of the instrument. The majority of the laboratories participating in the validation study was able to determine acrylamide in a butter cookie sample at a level of 14,3 μg/kg. The validation by interlaboratory study showed that it can be expected to be in the range below 15 μg/kg and 30 μg/kg.
|Dutch title||Voedingsmiddelenanalyse - Bepaling van acrylamide in voedsel met vloeistofchromatografie tandem massaspectrometrie (LC-ESI-MS-MS)|
|English title||Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS-MS)|
|Replaced by||Normative references||