Development of a Sensitive and Rapid Method forDetermination of Acrylamide in Bread by LC-MS/MS andAnalysis of Real Samples in Iran IR

A new sample preparation procedure and a liquid chromatography–tandem mass spectrometry(lc–ms/ms) method were developed for the quantitative analysis of acrylamide in bread. themethod is based on sample extraction in methanol, purification with carrez solutions and cleanupwith primary secondary amine (psa).the developed method offers an efficient, inexpensive,easy sample preparation and very sensitive procedure for determination of acrylamide in bread.the use of spiked calibration curves for constructing the calibration curve substantially reducedadverse matrix-related effects. recoveries were between 96 and 105.3%. good results wereobtained with respect to repeatability (rsds <11%). the limit of detection and quantificationof the method was 0.3 and 1 ng/g, respectively, which shows the method is very sensitive. thedeveloped method was used for the determination of acrylamide in 26 traditional bread samples(sangak) collected from shiraz. the results showed that about 96% of sangak bread samples werecontaminated with acrylamide that 64.3 and 33.3 of semi-industrial and traditional sangak breadwere higher than benchmark levels (50 μg/kg), respectively. there are a few reports concerningcontamination of sangak bread samples with acrylamide in iran. therefore, this method could beused for a comprehensive survey of acrylamide in sangak bread samples in the country.