Literature DB >> 28490121

Isotope dilution HPLC-MS/MS for simultaneous quantification of acrylamide and 5-hydroxymethylfurfural (HMF) in thermally processed seafood.

Lei Qin1, Yu-Ying Zhang1, Xian-Bing Xu1, Xu-Song Wang1, Hong-Wei Liu1, Da-Yong Zhou1, Bei-Wei Zhu2, Megan Thornton3.   

Abstract

The objective of this study was to develop an accurate, robust and rapid HPLC-MS/MS-based method capable of quantifying acrylamide and 5-hydroxymethylfurfural (HMF) simultaneously. A Phenomenex Synergi Fusion-RP C18 column (50mm×2.5mm, 2μm) was used, and the MS/MS instrument was operated in multiple reaction monitoring mode. The isotope dilution method was used to correct for the matrix effect from samples. This method demonstrated low limits of quantification (2.12ng/mL for acrylamide and 4.86ng/mL for HMF) and excellent linearity (R2>0.999). This method also demonstrated excellent quantification accuracy, precision, and recovery (87-110%). Using the method developed, target analytes were quantified in 14 thermally-processed seafood samples. Resulting concentrations ranged from 5.58 to 50.35μg/kg for acrylamide, and from 12.54 to 2276.44μg/kg for HMF. The proposed isotope dilution HPLC-MS/MS method is a valid and rapid technique for simultaneous analysis of acrylamide and HMF in seafood.
Copyright © 2017 Elsevier Ltd. All rights reserved.

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Keywords:  5-Hydroxymethylfurfural; Acrylamide; HPLC-MS/MS; Isotope dilution; Seafood

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Year:  2017        PMID: 28490121     DOI: 10.1016/j.foodchem.2017.04.069

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  1 in total

1.  Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods.

Authors:  Jiaqi Shi; Zeping Shao; Honglei Li; Yan Zhang; Shuo Wang
Journal:  Molecules       Date:  2019-10-16       Impact factor: 4.411

  1 in total

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