Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

@article{Ono2003AnalysisOA,
  title={Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods},
  author={Hiroshi Ono and Yoshihiro Chuda and Mayumi Ohnishi-Kameyama and Hiroshi Yada and Masumi Ishizaka and H Kobayashi and M Yoshida},
  journal={Food Additives \& Contaminants},
  year={2003},
  volume={20},
  pages={215 - 220}
}
Acrylamide concentrations in processed foods (63 samples covering 31 product types) from Japan were analysed by LC-MS/MS and GC-MS methods. The limit of detection and limit of quantification of acrylamide were 0.2 ng ml -1 (6 fmol) and 0.8 ng ml-1 (22 fmol), respectively, by LC-MS/MS, and those of 2,3-dibromopropionamide derived from acrylamide were 12 ng ml-1 (52 fmol) and 40 ng ml-1 (170 fmol), respectively, by GC-MS. Repeatability given as RSD was <5 and <15% for the LC-MS/MS and GC-MS… Expand
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