SinS - Abstract

Abstract Information :

Acrylamide levels in food are of increasing concern due to its carcinogenic and neurotoxic properties. Acrylamide forms in foods during the Maillard reaction at temperatures above 120C. Current methods for detection of acrylamide are laborious and time-consuming. Point-of-need analysis brings the lab to the production facility, providing a quicker and easier method for the analysis of acrylamide. This presentation presents a case study on novel methodology for the detection of acrylamide in food, beverages and water at the point-of-need. The MicrylaMiD (Online-SPE-LC coupled with MS, Microsaic 4500 MiD®) was used for the analysis of acrylamide in samples such as coffee, crisps, and water. Acrylamide is concentrated using an activated carbon SPE cartridge and separated using a polar-C18 LC column. Minimal sample preparation is required, and low volumes needed (2-5 mL). Custom software capabilities create a fully integrated system that simplifies the interface for end users making it easy to use for non-experts, with result turnaround times of <10 minutes. Acrylamide standards are used for a calibration range of 0.5 ppb - 800 ppb, in accordance to limits set out in EU Regulation 2017/2158. This technique provides quick and easy quantification of acrylamide in food samples down to 0.5 ppb. The portability of the equipment enables it to be placed in a production facility or mobile van, reducing the pressure on a centralised testing laboratory. This method enables acrylamide levels to be quantified at the point-of-need with a mobile system, producing quicker results that will ensure production is more easily monitored. Allowing for quicker mitigation of acrylamide production, this leads to a decrease in down-time in production with an instant impact on lowering acrylamide levels.