Current location: JICS Archive > Vol. 7 > No. 4 > Articles : 9

Acetone Extraction and HPLC Determination of Acrylamide in Potato Chips

F. Khoshnam^a, B. Zargar^b,*, N. Pourreza^b and H. Parham^b

^aKhozestan Institute of Standards and Industrial Research, Ahvaz, Iran
^bChemistry Department, College of Science, Shahid Chamran University, Ahvaz, Iran

      A new sensitive method using high performance liquid chromatography (HPLC) and liquid extraction for the analysis of acrylamide (AA) in potato chips is reported. The method comprises extraction with acetone using ultrasonic bath and reversed phase C18-AQ (2 �× 250 mm) column with water as eluent. Flow rate was 0.15 ml min^-1 and the column temperature was kept constant at 40 �°C. The analysis was performed using a 20 μl injection loop and a UV detector adjusted at 202 nm. In this condition, the retention time for AA was 8 min. A linear calibration curve (regression coefficient = 0.999) in the range of 20-400 ng g^-1 was used for quantitative purposes. Limit of detection (LOD) (signal-to-noise ratio of 3:1) and limit of quantification (LOQ) (signal-to-noise ratio of 10:1) for the method was 2.46 and 3.14 ng g^-1, respectively. Extracted samples and standard solutions with different concentrations of AA were analyzed repeatedly in one day and different days to estimate the repeatability and reproducibility of the method. Analysis of variance on the obtained data showed no significant difference between variances in different days. Using the proposed method, different potato chips samples were analyzed in different days in another laboratory. Paired t-test showed no significant difference between the obtained results from the two laboratories.

Keywords: Acrylamide, HPLC, Determination, Potato chips, Acetone extraction