A frequently used method for analysis of acrylamide was
first described by Tareke et al. [1]/Rosen and Hellen ´ as¨ [14]
and includes aqueous extraction, cleanup by mixed mode solid
phase extraction, separation by liquid chromatography (LC) on
a Hypercarb column and detection by tandem mass spectrometry
(MS) using electrospray ionisation [1,14]. This method has
been implemented and accredited (ISO 17025) at the Danish
Institute for Food and Veterinary Research with minor modifications
[2,15]. Other methods for analysis of acrylamide
rely on analyte derivatisation [5] and/or gas chromatographic
(GC) separation. But derivatisation is often time consuming and
0003-2670/$ – see front matter © 2005 Elsevier B.V. All rights reserved.
doi:10.1016/j.aca.2005.09.077
212 N.J. Nielsen et al. / Analytica Chimica Acta 557 (2006) 211–220
laborious with risk of analyte loss due to derivative instability
or incomplete derivatisation, false positive due to side reactions
or interferences from the derivatisation reagent. Low detection
limits (LOD) have been achieved using GC separation, however
a theoretical possibility exists that acrylamide is formed in
the GC oven, when heating a complex mixture. In recent acrylamide
publications asparagine have been analysed by commercially
available EZ:Faast Amino Acid Analysis Kit and GC–MS
[16], derivatisation with fluoren-9-yl-methylchlorformiat, separation
on C8-column with fluorescence detection [12] or ionchromatography
with post-column ninhydrine derivatisation and
spectrophotometric detection [17]. Saccharide analyses have
been performed enzymatically [13] or by ion-chromatography
with amperometric detection [