Determination of Acrylamide, 4-methylimidazole and 5-hydroxymethylfurfural in Baked Food using Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry
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Abstract:
The isotope internal standard was added into the samples, and then the mixture successively underwent supersonic extraction with water and acetonitrile, purification with QuEChERS, degreasing with hexane, and detection with UPLC-MS/MS. Acrylamide and 4-methylimidazole were quantified by isotope internal standard. Under the optimized conditions, the LOD of acrylamide, 4-methylimidazole and 5-hydroxymethylfurfural ranged from 1.5 to 7.0 μg/kg, and the linear range were 2.0~500 μg/L with the correlation coefficients more than 0.9990. The average recoveries ranged from 87.8% to 115.7%, and within-day precisions in a range of 3.2~9.6% when three levels of standard were spiked into bread, cake and biscuits. The inter-day precisions were less than 11.5%. The developed method is characterized by the excellent purification effect, sensitivity and accuracy, and it is competent for the detection of acrylamide, 4-methylimidazole and 5-hydroxymethylfurfural in baking food.
