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Method validation for analysis of acrylamide in coffee by GC/MS- comparison betwen matrix solid-phase dispersion and liquid-liquid/SPE procedures for sample preparation
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Orientador(es)
Resumo(s)
In 2002, Swedish scientists reported the discovery of large amounts of acrylamide in starch-rich foods that had been cooked at high temperatures. Although the mechanism of acrylamide formation remains unclear, it is believed to arise as a by-product of the Maillard reaction trough a mechanism involving asparagine and glucose. Acrylamide has been demonstrated to cause cancer in animais and it is thought that its presence in foods may be potentially harmful to people's health [1].
Several methods to determine AA in food have been developed mostly based on either GC-MS or LC-MS.
Independently of the chromatographic technique adopted, the success of the method is very dependent on the extraction and clean-up steps but the most used procedures usually exhibits problems when dealing with coffee products preventing its correct quantification.
Descrição
Palavras-chave
Acrylamide Coffee GC/MS
Contexto Educativo
Citação
Soares, C.; Alves, R.C.; Amaral, J.S.; Casal, S.; Oliveira, M.B.P.P. (2008). Method validation for analysis of acrylamide in coffee by GC/MS- comparison betwen matrix solid-phase dispersion and liquid-liquid/SPE procedures for sample preparation. In Livro de Resumos do COLACRO XII & SIMCRO.