Part No: P085Issued year: 2014File size: 0.46mbFile type: pdf
This poster demonstrates a novel, sensitive, cost effective and rugged method for the analysis of acrylamide in coffee and potato chips (crisps) using supported liquid extraction prior to LC-MS/MS
analysis. It demonstrates extraction from coffee down
to a concentration of 1 ng/mL and in potato chips to a level
of 10 ng/g (ppb).
Part No: AN796Issued year: 2013File size: 0.62mbFile type: pdf
This application note describes a Supported Liquid Extraction (SLE) protocol for the extraction of acrylamide from coffee using ISOLUTE® SLE+ columns with LC-MS/MS detection.
The method described in this application note achieves high recoveries of acrylamide in coffee. The method is sensitive enough to measure levels as low as 1 ng/mL in coffee (solution), 25 ppb in ground coffee (solid) or 125 ppb in instant coffee (solid, traditional or decaffeinated) and gives good selectivity from what is a challenging matrix.
Part No: IST1076AIssued year: 2011File size: 0.12mbFile type: pdf
This method describes the clean-up of acrylamide from cooked foodstuffs, using a multimode retention mechanism (hydrophobic, cation and anion exchange) for retention of interfering food components. The analytical technique is LC-MS-MS.
ISOLUTE, MULTIMODE, SPE, FOOD, FOOD SCARE