Simultaneous Determination of Acrylamide and 3 Heterocyclic Amines in Cooked Food by LC-IT-TOF-MS with Accelerated Solvent Extraction

A method for simultaneous determination of acrylamide and 3 heterocyclic amines in cooked food by LC-IT-TOF-MS with ASE was proposed. The samples were extracted with acetonitrile, and the extract was evaporated to dryness at 40 ℃ with N2-blowing. The residues were dissolved with a mixture of 30 mmol·L-1 formic acid solń. and acetonitrile (9+1) and used for LC-IT-TOF-MS analysis. Alltima C18 column was used as stationary phase, and mixtures of 30 mmol·L-1 formic acid solń. and acetonitrile of different ratio were used as mobile phase in gradient elution; positive electrospray ionization was used in the detection. Linear relationships between values of peak area and mass concentration of acrylamide and the 3 heterocyclic amines were kept in the ranges of 0.1-5.0 mg·L-1 and 0.002-1.0 mg·L-1 respectively, with detection limits (3S/N) of 10 μg·kg-1 for acrylamide and in the range of 0.3-0.9 μg·kg-1 (for the 3 heferocyclic amines). Recovery were tested by the standard addition method, giving values of recovery in the range of 79.5%-105% with RSD′s (n=6) in the range of 2.1%-6.9%.