Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

Acrylamide concentrations in processed foods (63 samples covering 31 product types) from Japan were analysed by LC-MS/MS and GC-MS methods. The limit of detection and limit of quantification of acrylamide were 0.2 ng ml -1 (6 fmol) and 0.8 ng ml-1 (22 fmol), respectively, by LC-MS/MS, and those of 2,3-dibromopropionamide derived from acrylamide were 12 ng ml-1 (52 fmol) and 40 ng ml-1 (170 fmol), respectively, by GC-MS. Repeatability given as RSD was 1000 μg kg-1. The concentrations in non-whole potato-based snacks, rice crackers processed by grilling or frying, and candied sweet potatoes were lower compared with those in the potato crisps and the whole potato-based fried snacks. One of the whole potato-based fried snacks, however, showed low acrylamide concentration (<50...