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| Titel: |
Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up |
| Auteur: |
Soares, C. Cunha, S. Fernandes, J. |
| Verschenen in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paginering: | Jaargang 23 (2006) nr. 12 pagina's 1276-1282 |
| Jaar: |
2006-12-01 |
| Inhoud: |
An improved gas chromatography-mass spectrometry (GC-MS) method to determine acrylamide (AA) in coffee and coffee products was developed. The method was based on two main purification steps: the first with ethanol and Carrez solutions in order to precipitate polysaccharides and proteins, respectively; and the second with a layered solid-phase extraction (SPE) column which proved to be efficient in the elimination of the main chromatographic interferences. The method is applicable to a wide range of coffee products. Twenty-six samples of different coffee products were analysed. The levels of AA were in the range 11.4-36.2 µg l-1 for 'espresso coffee' and 200.8-229.4 µg l-1 for coffee blends with cereals. The results indicate that the presence of cereals significantly increased the levels of AA. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 2 van 10 gevonden artikelen
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