This paper describes a hydrophilic interaction liquid chromatography tandem mass spectrometric (HILIC-MS/MS) method for determining acrylamide in food. The method primary optimised for gingerbread samples that have high sugar contents. A new sample preparation process was optimized using an experiment design based on a central composition design (CCD). A mixture of acidified aqueous acetonitrile was established as a suitable extraction medium. The extracts were further diluted and separation of acrylamide on TSKgel Amide-80 HILIC column was carried out within 8 min. The method was validated using naturally contaminated quality check (QC) as well as spiked samples. The developed method showed acceptable accuracy (101% - 105%) and precision (2.9% - 7.6%). The limit of quantification was 20 µg/kg. The method was also tested by analysing acrylamide in other food samples (bread, roasted coffee, instant coffee, cappuccino powder and fried potato). The acrylamide concentrations found in samples were between 20 µg/kg and 667 µg/kg, which were lower than the benchmark levels set by the European Union (EU). The main advantage of the newly developed method over the standard methods included the easier sample preparation and faster analysis with reduced ion suppression.

中文翻译：

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HILIC-MS / MS测定姜饼和其他食品样品中的丙烯酰胺：稀释-加样方法。

本文介绍了一种亲水相互作用液相色谱串联质谱法（HILIC-MS / MS）测定食品中丙烯酰胺的方法。该方法主要针对含糖量高的姜饼样品进行了优化。使用基于中央成分设计（CCD）的实验设计优化了新的样品制备过程。建立酸化的乙腈水溶液的混合物作为合适的萃取介质。将提取物进一步稀释，并在8分钟内在TSKgel Amide-80 HILIC色谱柱上分离丙烯酰胺。该方法已使用自然污染的质量检查（QC）以及加标样品进行了验证。所开发的方法显示出可接受的精度（101％-105％）和精度（2.9％-7.6％）。定量限为20 µg / kg。该方法还通过分析其他食品样品（面包，烤咖啡，速溶咖啡，卡布奇诺咖啡粉和炸土豆）中的丙烯酰胺进行了测试。样品中发现的丙烯酰胺浓度在20 µg / kg至667 µg / kg之间，低于欧盟（EU）设定的基准水平。与标准方法相比，新开发的方法的主要优势包括更容易的样品制备和更快的分析，同时减少了离子抑制。