Analysis of Acrylamide in Potato Chips by SPE and GC-MS

Significance of the Topic

Potato chips and other fried starchy foods can form acrylamide, a potential carcinogen, during high-temperature cooking through the Maillard reaction. Monitoring acrylamide levels at low nanogram per gram concentrations is crucial for ensuring food safety and compliance with regulatory limits.

Objectives and Study Overview

This study aimed to develop and validate an analytical workflow for the quantification of acrylamide in potato chips at trace levels. The approach combined solid phase extraction on porous graphitic carbon with gas chromatography-mass spectrometry to achieve selective isolation and sensitive detection.

Methodology and Instrumentation

Sample preparation involved grinding samples, spiking with acrylamide standards and an isotopic internal standard, and filtering. Solid phase extraction was performed using HyperSep Hypercarb SPE cartridges conditioned with methanol, water and formic acid, followed by washing and methanolic elution. The extract was evaporated and reconstituted with the internal standard.
Chromatographic separation and detection were achieved on a TraceGOLD TG-WaxMS polyethylene glycol GC column with helium carrier gas, and detection was performed on a DSQ II single quadrupole mass spectrometer in electron ionization mode using selected ion monitoring for m/z 71 and 74.
Instrumentation used included

• Thermo Scientific TRACE GC Ultra gas chromatograph
• Thermo Scientific DSQ II single quadrupole mass spectrometer
• Thermo Scientific TriPlus autosampler
• HyperSep Hypercarb SPE cartridges
• TraceGOLD TG-WaxMS GC column

Results and Discussion

Standard addition calibration over 25 to 1000 ng/g provided excellent linearity (R2 = 0.999) despite the endogenous presence of acrylamide. Recovery accuracy across spiked levels remained within ±10.0%. The concentration of acrylamide in the unspiked potato chips was determined to be 450 ng/g. The clean extracts and low-bleed GC column facilitated clear resolution of acrylamide and its deuterated internal standard without derivatization.

Benefits and Practical Applications

Combining Hypercarb SPE with PEG-phase GC-MS enables reliable and reproducible quantification of highly polar contaminants in complex food matrices. The method supports routine quality control and regulatory compliance in food safety laboratories, offering minimal sample preparation and direct analysis without chemical modification of the analyte.

Future Trends and Applications

Advances may include coupling SPE with high-resolution mass spectrometry for enhanced specificity, online SPE-GC-MS integration for automated workflows, and miniaturized or ambient ionization techniques for rapid in situ screening of food products.

Conclusion

The presented SPE and GC-MS method delivers accurate, precise and sensitive analysis of acrylamide in potato chips at regulatory relevant levels. Its robustness and simplicity make it suitable for routine monitoring in industrial and research settings.

Reference

• Acrylamide in Drinking-water Background document for development of WHO Guidelines for Drinking-water 2011