Determination of Acrylamide in Fried Instant Noodles
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Abstract:
A novel method for the determination of acrylamide in fried instant noodles with HPLC/MS/MS was established. Acrylamide was extracted by water from the hydrolyzed fried instant noodle by amylase, separated by RP-HPLC using the mixture of 0.1%HCOOH solution and CH3CN (90:10, v/v) as mobile phase and then detected by the positive electrospray ionization utilizing multiple reaction monitoring of one parent-daughter ion pair (m/z 72.10/55.00) and the isotope internal standard for qualitative and quantitative ion pair (m/z 75.00/58.00) Results showed that the relative intensity of the acrylamide identification ion pairs in instant noodles was stable and no matrix interference with these diagnostic ion pairs was found. The method could be used for accurate qualitative and quantitative analysis of acrylamide with the LOD (S/N=3) of 25 μg/kg. Within the range of 5~200 μg/kg, the average recoveries were 68.1%~90.1% with RSD (n=6) values between 4.3% and 6.1%. This method was simple, precise and had high recoveries, which could be used for the determination of acrylamide in fried instant noodle samples.
