A Small-Volume Extraction using the Modification of QuEChERS for the Determination of Acrylamide in Food Products

Abstract

The work was to modify the QuEChERS extraction for the determination of acrylamide in the thermal process foods; French-fried, bread sticks, and roasted coffee. The optimal solvent used was a 2.50 ml acetonitrile for 2.00 g of sample weight, following the addition of 0.20 g magnesium sulfate and 0.05 g sodium chloride. Then, a 3 min centrifugation time was performed. Acrylamide was efficiently separated under optimal solvent, and it was determined by the HPLC method using 4% acetonitrile as a mobile phase. From the tests of analytical chemistry characteristics, the linearity in terms of correlation coefficient was present at 0.998 and the limit of detection (LOD) was 1.48 mg/L. The precision, displayed as %RSD, and the accuracy in terms of recovery percentage were acceptable. The amount of acrylamide in food samples was less than 2.0 mg/L. However, the standards of acrylamide in foods have not been recommended. The work has given the information to the customer for consumption foods. Moreover, these modified QuEChERS without using a test kit represented the small volume of reagent and solvent consumption.