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Acrylamide in bread samples: Determining using ultrasonic-assisted extraction and microextraction method followed by gas chromatography-mass spectrometry

Norouzi, Elham, Kamankesh, Marzieh, Mohammadi, Abdorreza, Attaran, Abdolmohammad
Journal of cereal science 2018 v.79 pp. 1-5
acrylamides, breads, correlation, derivatization, detection limit, gas chromatography-mass spectrometry, instrumentation, microextraction, response surface methodology, ultrasonics
In the present research, a various bread samples were analyzed to determine acrylamide using highly sensitive ultrasonic assisted extraction and microextraction method. Xanthydrol was used in derivatization step and gas chromatography-mass spectrometry (GC-MS) as a powerful instrumentation was implied. Response surface methodology (RSM) based on central composite design (CCD) was applied to optimize the effective factors in microextraction process. The best microextraction efficiency was obtained under optimum conditions. The calibration graph of the proposed method was linear in the range of 10–500 ng g−1 with the correlation coefficient (R2) 0.9982. The relative standard deviations were 5.4% (n = 7). The limit of detection (LOD) was 0.54 ng g−1 and the recovery of these compounds in spiked bread sample was 98%. The increased sensitivity in using the proposed method has been demonstrated. Compared with other methods, UAE-DLLME-GC-MS is an accurate, sensitive, fast and reliable sample-pretreatment method for determining the very low amount of acrylamide in various bread samples.