Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia

Z. Ciesarová, V. Balasová, E. Kiss, E. Kolek, P. Šimko and M. Kováč
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Z. Ciesarová: Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.sk
V. Balasová: Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.sk
E. Kiss: Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.sk
E. Kolek: Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.sk
P. Šimko: Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.sk
M. Kováč: Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.sk

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S251-S254

Abstract: Two GC/MS methods for acrylamide determination in potato crisps were used. By the method without derivatisation the presence of acrylamide was confirmed. The quantities of acrylamide were compared by the bromination method with 13C3-acrylamide and D3-acrylamide as internal standards. A suitable agreement between the results obtained from two independent laboratories was achieved; the difference was less than 5%. Using average level of acrylamide in crisps 986.5 μg/kg and mean consumption data on potato crisps in Slovakia it was calculated that consumers are exposed to 8.5 μg acrylamide daily from its which means 0.12 μg/kg body weight/day. This amount contributes to 20-40% of daily acrylamide intake from food.

Keywords: acrylamide; acrylamide determination; dietary intake; potato crisps; GC/MS (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10674-cjfs

DOI: 10.17221/10674-CJFS

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