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https://doi.org/10.37358/Rev.Chim.1949

OSIM Nr. R102355
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Revista de Chimie (Rev. Chim.), Year 2015, Volume 66, Issue 4,





Mioara NEGOITA, Alina ADASCALULUI, Enuta IORGA, Luminita CATANA, Monica CATANA, Nastasia BELC
Internal Validation of the Method for Determination of Acrylamide in Bread by Gas Chromatography Tandem Mass Spectrometry

Abstract:

The paper presents practical application on true samples of the performance method for determination of acrylamide in bread. The proposed method was internally validated, establishing their performance parameters: linearity, working range, linearity range, selectivity, sensitivity, accuracy, measurement uncertainty, precision, robustness and extracts stability. In-house validation data for commercial and experimental bread samples showed good precision of the method, with repeatability and reproducibility relative standard deviations below 10%, a good sensitivity, LOD = 1.67 µg/kg, LOQ = 5 µg/kg and an average recovery of acrylamide from samples spiked at levels of 5 - 640 µg/kg and 50 - 1200 µg/kg ranged between 99.10 and 101.59% after correction of analyte loss by the internal standard. Method performance was verified by using a certified reference material, ERM-BD272, Crispbread - Acrylamide, 980 ± 90 µg/kg, achieving a bias of 6.33 µg/kg (0.65%). Keywords: acrylamide, validation, bread, GC/MS/MS


Issue: 2015, Volume 66, Issue 4
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