Proteinaceous binders identification in the works of art using ion-pairing free reversed-phase liquid chromatography coupled with tandem mass spectrometry

2012 ◽  
Vol 4 (5) ◽  
pp. 1221 ◽  
Author(s):  
Bartłomiej Witkowski ◽  
Magdalena Biesaga ◽  
Tomasz Gierczak
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Tandem Mass Spectrometry ◽  
Ion Pairing ◽  
Reversed Phase ◽  
Tandem Mass ◽  
Reversed Phase Liquid Chromatography ◽  
Works Of Art ◽  
Phase Liquid ◽  
Proteinaceous Binders

scholarly journals Development and Single-Laboratory Validation of a Reversed-Phase Liquid Chromatography–Electrospray–Tandem Mass Spectrometry Method for Identification and Determination of Acrylamide in Foods

2004 ◽  
Vol 87 (1) ◽  
pp. 107-115 ◽  
Author(s):  
Francesca Calbiani ◽  
Maria Careri ◽  
Lisa Elviri ◽  
Alessandro Mangia ◽  
Ingrid Zagnon
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Tandem Mass Spectrometry ◽  
Food Products ◽  
Reversed Phase ◽  
Tandem Mass ◽  
Reversed Phase Liquid Chromatography ◽  
Phase Liquid ◽  
Cooked Food

Abstract A rapid and accurate method using reversed-phase liquid chromatography–tandem mass spectrometry interfaced with electrospray was developed for determination of acrylamide in cooked food samples. A simplified sample treatment procedure using an extraction step with acidified water without cleanup was developed. A C18 column with an aqueous formic acid–methanol mixture as the mobile phase was used under isocratic conditions. The method was validated in-house for robustness, limits of detection (LOD) and quantitation (LOQ), linearity, recovery, and accuracy both on standard and baked-product and potato flour matrixes. Good results in the low ppb level were obtained for LOD (<15 μg/kg) and LOQ (<25 μg/kg) of acrylamide in samples. Excellent linearity (r 2 = 0.999–1.000) was established over 2 orders of magnitude by performing statistical tests. The absence of both constant and proportional systematic errors demonstrated good method accuracy. Excellent results were obtained for intraday repeatability (RSD < 1.5%) and between-day precision (RSD < 5%). Extraction recoveries from food products were calculated in the 97 ± 3–99 ± 2% (n = 6) range with a labeled internal standard (13C3-acrylamide). The applicability of the method to determination of acrylamide in cooked food products was demonstrated.

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