Dergi makalesi Açık Erişim
Gokmen, V; Senyuva, HZ; Acar, J; Sarioglu, K
<?xml version='1.0' encoding='UTF-8'?> <record xmlns="http://www.loc.gov/MARC21/slim"> <leader>00000nam##2200000uu#4500</leader> <controlfield tag="001">95055</controlfield> <datafield tag="540" ind1=" " ind2=" "> <subfield code="a">Creative Commons Attribution</subfield> <subfield code="u">http://www.opendefinition.org/licenses/cc-by</subfield> </datafield> <datafield tag="909" ind1="C" ind2="4"> <subfield code="v">1088</subfield> <subfield code="p">JOURNAL OF CHROMATOGRAPHY A</subfield> <subfield code="n">1-2</subfield> <subfield code="c">193-199</subfield> </datafield> <controlfield tag="005">20210316131036.0</controlfield> <datafield tag="520" ind1=" " ind2=" "> <subfield code="a">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.</subfield> </datafield> <datafield tag="245" ind1=" " ind2=" "> <subfield code="a">Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography</subfield> </datafield> <datafield tag="909" ind1="C" ind2="O"> <subfield code="p">user-tubitak-adresli-yayinlar</subfield> <subfield code="o">oai:zenodo.org:95055</subfield> </datafield> <datafield tag="542" ind1=" " ind2=" "> <subfield code="l">open</subfield> </datafield> <datafield tag="100" ind1=" " ind2=" "> <subfield code="a">Gokmen, V</subfield> </datafield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">user-tubitak-adresli-yayinlar</subfield> </datafield> <datafield tag="856" ind1="4" ind2=" "> <subfield code="z">md5:c811c1f2dc449f5a1f891a7b7280635a</subfield> <subfield code="s">203</subfield> <subfield code="u">https://aperta.ulakbim.gov.trrecord/95055/files/bib-d3a93470-aa68-4bdd-ab6d-79c80a8c61d4.txt</subfield> </datafield> <datafield tag="024" ind1=" " ind2=" "> <subfield code="2">doi</subfield> <subfield code="a">10.1016/j.chroma.2004.10.094</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="a">Senyuva, HZ</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="a">Acar, J</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="a">Sarioglu, K</subfield> </datafield> <datafield tag="650" ind1="1" ind2="7"> <subfield code="a">cc-by</subfield> <subfield code="2">opendefinition.org</subfield> </datafield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">publication</subfield> <subfield code="b">article</subfield> </datafield> <datafield tag="260" ind1=" " ind2=" "> <subfield code="c">2005-01-01</subfield> </datafield> </record>
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