Quantitation of acrylamide in foods by high-resolution mass spectrometry

Antonio Dario Troise, Alberto Fiore, Vincenzo Fogliano*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

27 Citations (Scopus)


Acrylamide detection still represents one of the hottest topics in food chemistry. Solid phase cleanup coupled to liquid chromatography separation and tandem mass spectrometry detection along with GC-MS detection are nowadays the gold standard procedure for acrylamide quantitation thanks to high reproducibility, good recovery, and low relative standard deviation. High-resolution mass spectrometry (HRMS) is particularly suitable for the detection of low molecular weight amides, and it can provide some analytical advantages over other MS techniques. In this paper a liquid chromatography (LC) method for acrylamide determination using HRMS detection was developed and compared to LC coupled to tandem mass spectrometry. The procedure applied a simplified extraction, no cleanup steps, and a 4 min chromatography. It proved to be solid and robust with an acrylamide mass accuracy of 0.7 ppm, a limit of detection of 2.65 ppb, and a limit of quantitation of 5 ppb. The method was tested on four acrylamide-containing foods: cookies, French fries, ground coffee, and brewed coffee. Results were perfectly in line with those obtained by LC-MS/MS.

Original languageEnglish
Pages (from-to)74-79
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number1
Early online date15 Dec 2013
Publication statusPublished - 8 Jan 2014
Externally publishedYes


  • Acrylamide
  • High-resolution mass spectrometry
  • Maillard reaction
  • Orbitrap


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