Literature DB >> 23836628

Ultra trace level determinations of acrylamide in surface and drinking water by GC-MS after derivatization with xanthydrol.

Hyun-Hee Lim1, Ho-Sang Shin.   

Abstract

A sensitive GC-MS method has been established for the determination of acrylamide in surface and drinking water based on derivatization with xanthydrol. Deuterated acrylamide (acrylamide-d3 ) was chosen as the internal standard for analyzing the water sample. The derivatization of acrylamide was performed directly in water, and the best reaction conditions (xanthydrol of 1.6 mM, HCl concentration of 0.05 M, reaction for 30 min at ambient temperature) were established by variation of parameters. Under the established conditions, the detection and quantification limits were 3.0 and 9.7 ng/L, respectively, and the interday RSD was less than 8% at concentrations of 20 and 100 ng/L.
© 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Entities:  

Keywords:  Acrylamide; GC-MS; Ground water; Surface water; Xanthydrol derivatization

Mesh:

Substances:

Year:  2013        PMID: 23836628     DOI: 10.1002/jssc.201300209

Source DB:  PubMed          Journal:  J Sep Sci        ISSN: 1615-9306            Impact factor:   3.645


  3 in total

1.  Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll.

Authors:  Farnaz Dastmalchi; Seyed Hadi Razavi; Mohammad Faraji; Mohsen Labbafi
Journal:  J Food Sci Technol       Date:  2015-11-20       Impact factor: 2.701

2.  Exposure Assessment of Acetamide in Milk, Beef, and Coffee Using Xanthydrol Derivatization and Gas Chromatography/Mass Spectrometry.

Authors:  Ramin Vismeh; Diane Haddad; Janette Moore; Chandra Nielson; Bryan Bals; Tim Campbell; Allen Julian; Farzaneh Teymouri; A Daniel Jones; Venkataraman Bringi
Journal:  J Agric Food Chem       Date:  2017-12-27       Impact factor: 5.279

Review 3.  Review of Research into the Determination of Acrylamide in Foods.

Authors:  Mingfei Pan; Kaixin Liu; Jingying Yang; Liping Hong; Xiaoqian Xie; Shuo Wang
Journal:  Foods       Date:  2020-04-22
  3 in total

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