Acrylamide Case Study
Optimization and validation of analytical methods in the determination of acrylamide levels of potato chips by LC-MS/MS as a simple and sensitive method was carried out in order to do the testing and monitoring of acrylamide in potato chips on the market in Indonesia. In this research, the method development was done by using cation exchange solid phase extraction, repeated extraction with 10 mM formic acid solution and precipitation at low temperature by centrifugation. The utilise of C-18 reversed-phase columns were slightly more polar performed to achieve a better separation of acrylamide. Eluent system of liquid chromatography used a time programme gradient in order to obtain a better selectivity. The mobile phase was a mixture of 10 mM formic acid and methanol. The performance parameters of precision, accuracy and recovery were conducted to assure that the analytical method was applicable for in-house validation method. The retention time for acrylamide was 5,4 minute; limit of detection was 7.09 ng/g; recoveries range were 97.45 to 100.25%; coefficients of variation was 1.6% for repeatability test. The good results showed that the method has been successfully set up to serve as a
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Food contamination that could disrupt food safety also could be due to processing contaminant (the contaminant produced during food processing, especially during the heating process, and fermentation). These contaminants are not present in the raw materials before processing, but is formed by certain chemical reactions during processing. The existence of "contaminant treatment" can not be avoided; but better selection and control of the processing technologies need to be done in order to minimize the formation of contaminants such processing (Hariyadi,
Food contamination that could disrupt food safety also could be due to processing contaminant (the contaminant produced during food processing, especially during the heating process, and fermentation). These contaminants are not present in the raw materials before processing, but is formed by certain chemical reactions during processing. The existence of "contaminant treatment" can not be avoided; but better selection and control of the processing technologies need to be done in order to minimize the formation of contaminants such processing (Hariyadi,