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BS EN 16618:2015

BS EN 16618:2015

$142.49

Food analysis. Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)

Published By Publication Date Number of Pages
BSI 2015 28
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This European Standard specifies a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products such as potato chips, potato crisps, and potato pan cake and roasted coffee, by liquid chromatography in combination with electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS). This method has been validated in an interlaboratory study via the analysis of both naturally contaminated and spiked samples, ranging from 14,3 µg/kg to 9 083 µg/kg. It was developed at the Swedish National Food Administration and validated in a study organized by the Directorate General Joint Research Centre (DG JRC), Swedish National Food Administration and the Nordic Committee on Food Analysis (NMKL), see [1] and [2].

The limit of quantification (LOQ) depends on the type of instrument used and on the actual performance of the instrument. The majority of the laboratories participating in the validation study were able to determine acrylamide in a butter cookie sample at a level of 14,3 µg/kg. Thus, the validation by interlaboratory study showed that LOQ can be expected to be in the range between below 15 µg/kg and 30 µg/kg.

PDF Catalog

PDF Pages PDF Title
5 Foreword
6 1 Scope
2 Normative references
3 Principle
4 Reagents
7 Figure 1 — Acrylamide
Figure 2 — Deuterium-labelled acrylamide
8 Table 1 — Preparation of LC-MS calibration solutions
9 Table 2 — Relation between acrylamide contents of calibration solutions and contents in food
5 Apparatus
10 6 Sample preparation
6.1 General
11 6.2 Extraction
6.2.1 Extraction procedure for bakery ware and potato product samples
6.2.2 Extraction procedure for coffee samples
6.3 Cleanup
6.3.1 Cleanup for bakery and potato product sample
12 6.3.2 Cleanup for coffee samples
7 Measurement
7.1 LC-MS/MS determination
7.1.1 LC-MS/MS conditions
13 Table 3 — LC-MS/MS conditions
14 7.1.2 System suitability
7.1.3 Regeneration of HPLC column
7.2 Batch (sequence) composition
15 7.3 Identification and calculation of results
7.4 Recovery
8 Determination of concentrations
17 9 Precision
9.1 General
9.2 Repeatability
18 9.3 Reproducibility
19 10 Test report
20 Annex A (informative) Typical chromatograms
Figure A.1 — Typical chromatogram of a potato chips sample containing acrylamide
22 Annex B (informative) Precision data
Table B.1 — Precision data for acrylamide in butter cookies, toasted bread and spiced biscuits
23 Table B.2 — Precision data for acrylamide in potato crisps, mashed potato powder and crisp bread
24 Table B.3 — Precision data for acrylamide in potato crisps
25 Table B.4 — Precision data for acrylamide in roasted coffee
26 Bibliography

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BS EN 16618:2015
$142.49