التفاصيل البيبلوغرافية
| العنوان: |
Kvantifikacija akrilamida u izabranim namirnicama primenom gasne hromatografije u tandemu sa masenom spektrometrijom. (Bosnian) |
| Alternate Title: |
QUANTIFICATION OF ACRYLAMIDE IN FOODS SELECTED BY USING GAS CHROMATOGRAPHY TANDEM MASS SPECTROMETRY. (English) |
| المؤلفون: |
Delević, Veselin M., Zejnilović, Refik M., Jančić-Stojanović, Biljana S., Đorđević, Brižita I., Tokić, Zorana N., Zrnić-Ćirić, Milica D., Stanković, Ivan M. |
| المصدر: |
Chemical Industry / Hemijska Industrija; 2016, Vol. 70 Issue 2, p209-215, 7p |
| Abstract (English): |
Acrylamide is toxic and probably carcinogenic compound, made as a result of high-temperature thermal treatment of carbohydrate-rich foodstuffs. In this article a method is improved for the extraction and quantitation of acrylamide in foods produced based on corn flour that are represented in our traditional diet. Acrylamide extraction was carried out using reduced volume of saturated solution of bromine water and the GC-MS method for the quantification was shown. Quantification of acrylamide was preceded by: sample homogenization, acrylamide extraction using water, extract purification using solid phase extraction, bromination, using a reduced volume of bromine water solution, dehydrobromination with sodium thiosulfate and transformation of dibromopropenamide in 2,3,2-bromopropenamide using triethylamine. Regression and correlation analysis were applied for the probability level of 0.05. Calibration is performed in the concentration range 5-80 ug/kg with a detection limit 6.86 mg/kg and the limits of quantification 10.78 ug/kg and the coefficient of determination R2 > 0.999. Calibration curve was obtained: y = 0.069x + 0.038. Recovery values were an average from 97 to 110%. Proposed GC-MS method is simple, precise and reliable for the determination of acrylamide in the samples of thermal treated foods. Our results show that the tested foods quantify the presence of acrylamide in concentrations of 18 to 77 mg/kg acrylamide depending on whether the food was prepared by cooking or baking. [ABSTRACT FROM AUTHOR] |
| Abstract (Bosnian): |
Akrilamid je toksično i verovatno kancerogeno jedinjenje koje nastaje termičkim tretmanom namirnica bogatih ugljenim hidratima na visokim temperaturama. U ovom radu prikazana je unapređena metoda za ekstrakciju i kvantifikaciju akrilamida iz namirnica proizvedenih na bazi kukuruznog brašna koje su zastupljene u našoj tradicionalnoj ishrani. Derivatizacija akrilamida sa bromom je izvedena sa smanjenom zapreminom zasićenog rastvora bromne vode čime je značajno smanjena toksičnost ovog dela pripreme uzoraka. Kvantifikacija je urađena osetljivom GC-MS metodom. Kvantifikaciji akrilamida GC-MS metodom predhodile su: homogenizacija uzorka, ekstrakcija akrilamida vodom, prečišćavanje ekstrakta pomoću ekstrakcije na čvrstoj fazi, bromovanje (koristeći smanjenu zapreminu rastvora bromne vode), dehidrobromovanje sa natrijum-tiosulfatom i prevođenje 2,3-dibrompropenamida u 2-brompropenamid pomoću trietilamina. Kalibracija je vršena u opsegu koncentracija 5-80 μg/kg. Dobijena je sledeća jednačina prave y = 0,069x + 0,038 sa koeficijentom determinacije R2 > 0,999. Dobijena granica detekcije bila je 6,86 μg/kg, a granica kvantifikacije 10,78 μg/kg. Takođe, ispitana je i tačnost metode a dobijene Recovery vrednosti bile su prosječno od 97 do 110%. Predložena GC-MS metoda je jednostavna, pouzdana i precizna za određivanje akrilamida u uzorcima termički tretiranih namirnica. Dobijeni rezultati pokazuju da se u ispitivanim namirnicama kvantifikuje prisustvo akrilamida u koncentracijama od 18 do 77 μg/kg u zavisnosti da li je namirnica pripremljena kuvanjem ili pečenjem. [ABSTRACT FROM AUTHOR] |
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