This is important not only because acrylamide is a common industrial chemical, but acrylamide was recently discovered to be present at significant levels in food samples, particularly cooked foods high in carbohydrates. This has led many government health agencies around the world to assess the risk of short- and long-term exposure to acrylamide in humans. One means of investigation is the measurement of acrylamide content in various food samples.

This has led to the development of LC/MS/MS methodology for the analysis of acrylamide in foodstuffs. While there exists a GC/MS protocol for the analysis of acrylamide, this method requires extensive sample cleanup and chemical derivatization.  The advantage of LC/MS/MS is that chemical derivatization is not necessary prior to acrylamide analysis.

To view the complete application note, please download the PDF file.