Determination of acrylamide in three different bread types by an in-house validated LC-MS/MS method

A rapid and reliable liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) method was developed for the determination of acrylamide in three different local bread types; wheat bread, bran bread, whole wheat bread. Acrylamide analyses were made in crust parts of the 85 bread samples. The method was linear up to 750 mu g kg(-1) food with a determination coefficient of 0.999. Recovery rate was found 99.3% with limit of detection and limit of quantification values of 1.5 mu g kg(-1) and 5.0 mu g kg(-1), respectively. Certified reference materials of crisp bread were analysed and acrylamide contents of these samples were found in the range cited in the certificates. Statistical correlations were investigated between acrylamide contents and protein contents, reducing sugar contents, moisture contents, pH, and colour parameters (L*, a*, b*) of bread samples. Sample preparation procedure and chromatographic conditions of acrylamide analysis were investigated in more detail, and a rapid, accurate, precise, and reliable analysis method was developed.