Dergi makalesi Açık Erişim

Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography

Gokmen, V; Senyuva, HZ; Acar, J; Sarioglu, K


Dublin Core

<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Gokmen, V</dc:creator>
  <dc:creator>Senyuva, HZ</dc:creator>
  <dc:creator>Acar, J</dc:creator>
  <dc:creator>Sarioglu, K</dc:creator>
  <dc:date>2005-01-01</dc:date>
  <dc:description>A simple and rapid method using liquid chromatography coupled to diode array detection (LC-DAD) was developed for the determination of acrylamide in potato-based foods at low levels. The method entails extraction of acrylamide with methanol, purification with Carrez I and 11 solutions, evaporation and solvent change to water, and cleanup with a Oasis HLB solid-phase extraction (SPE) cartridge. The final extract was analyzed by LC-DAD for quantification and by liquid chromatography coupled to mass spectrometry (LC-MS) for confirmation. The chromatographic separations were performed on a hydrophilic and a hydrophobic interaction columns having good retention of acrylamide under 100% aqueous flow conditions (k' 3.67 and 2.54, respectively). The limit of quantitation was estimated to be 4.0 mu g/kg based on the signal-to-noise ratio of 3 recorded at 226 nm. Recoveries of acrylamide from potato chips samples spiked at levels of 250, 500 and 1000 (n = 4 for each level) mu g/kg ranged between 92.8 and 96.2% with relative standard deviations of less than 5%. The results of this study revealed that a conventional LC instrument coupled to DAD can also be used accurately and precisely, as an alternative to tandem LC-MS methods for the determination of acrylamide in potato-based foods. (c) 2004 Elsevier B.V. All rights reserved.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/95055</dc:identifier>
  <dc:identifier>oai:zenodo.org:95055</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>JOURNAL OF CHROMATOGRAPHY A 1088(1-2) 193-199</dc:source>
  <dc:title>Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>
10
2
görüntülenme
indirilme
Görüntülenme 10
İndirme 2
Veri hacmi 406 Bytes
Tekil görüntülenme 10
Tekil indirme 2

Alıntı yap