Hi !
I work in a contract testing lab and have a question.

I've been asked to look at acrylamide in foodstuffs by LC-MS-MS. I have a method for this (rather than the more standard GC methods), but I want to know if it is worth while spending time validating this method and writing it up. I suppose what I really want to know is......is this analysis / quantification a new "hot topic" that I may be asked to repeat again and again ? I'm sorry for sounding a little dim, but my background is pharmaceutical rather than food, so the subject area is new to me.

Thanks in advance for any light you can throw on the subject.

Rachel

This analytical requirement will be with us for some time. The report by a European researcher that acrylamide is produced in the deep frying process used to produce french fries has created a flurry of activity in Europe. My colleagues in Europe are using an ion exclusion column for this application (even though the analyte isn't an ion)and report a good deal of interest from customers and prospects regarding this application. While this analytical may be yet another example of media induced chemonoia (my term), the result is the same: a long-term requirement for such an application.

Rachel;

It is quite possible that large food companies will be very interested in doing studies of their own. For this most likely they will resort to contract laboratories.

I know people that has developed sophisticated GC-MS methods to detect ppb levels of acrylamide in different sources, obviously they are trying now to get some contracts with those companies. Therefore I would consider validating your method, it may give you and edge getting work deals.

Good Luck;

Benjamin

Thanks Guys - your info is much appreciated.

Dear Sir
I want to determine acrylamide in foodstuff by hplc.
how can you help me to choose a method and the appropriated column for the measurement.
your sincerely
Behrooz Zargar
phD in analytical chemistry