high-performance liquid chromatography determination of acrylamide after its extraction from potato chips

Background: acrylamide is a known carcinogenic product that has been found among the substances such as potato chips which to be processed under the heat-treatment. in order to extract amounts of acrylamide from fried chips in market, an ultrasound-assisted liquid– liquid extraction (ua-lle) technique is proposed. the ua-lle coupled lle and ultrasonication in a single step. methods: chips samples were dissolved in an extracting organic solvent using ultrasonication to prompt transferring of acrylamide into the organic phase. as a result, the extraction time and process efficiency were significantly enhanced through increasing the collision power and mass transfer between grounded chips and organic phase. results: important parameters affecting the extraction efficiency such as kind of organic solvent and its volume, re-dissolving solvent and ph were optimized. this newly proposed method has been applied to determine the trace acrylamide in potato chips samples purchased from local market. conclusion: ua-lle is a handy, economic and time-saving method, with high extraction yield (over 103% average recovery) and good precision (lower than 15% relative standard deviation, rsd). most importantly, it seems this method to be an ideal pre-treatment method for the extraction of acrylamide in food matrix in food quality control laboratories.