Collaborative trial validation study of two methods, one based on high performance liquid chromatography- tandem mass spectrometry and on gas chromatography- mass spectrometry for the determination of acrylamide in bakery and potato products
- Author
- WENZL, Thomas1 ; KARASEK, Lubomir1 ; ROSEN, Johan2 ; HELLENAES, Karl-Erik2 ; CREWS, Colin3 ; CASTLE, Laurence3 ; ANKLAMA, Elke1
[1] European Commission - Joint Research Centre - Institute for Reference Materials and Measurements, Retieseweg 111, 2400 Geel, Belgium
[2] Swedish National Food Administration, Chemistry Division 1, Box 633, 75126 Uppsala, Sweden
[3] Central Science Laboratory, Sand Hutton, Y041 ILZ York, United Kingdom - Source
Journal of chromatography. 2006, Vol 1132, Num 1-2, pp 211-218, 8 p ; ref : 17 ref
- CODEN
- JOCRAM
- ISSN
- 0021-9673
- Scientific domain
- Biochemistry, molecular biology, biophysics; Analytical chemistry; Pharmacology drugs
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Acrylamide Collaborative trial study Food products Gas chromatography-mass spectrometry (GC-MS) High performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) Method validation
- Keyword (fr)
- Acrylamide Analyse chimique Analyse quantitative Bromation Carboxamide Chips Chromatographie HPLC Chromatographie phase gazeuse Craque pain Dérivatisation Enrichissement chimique Essai interlaboratoire Etude comparative Extraction SPE Extraction solvant Méthode couplée Produit cuisson Produit réaction Produit à base de pomme de terre Préparation échantillon Réaction Maillard Spectrométrie masse tandem Spectrométrie masse Validation GC MS LC MS MS
- Keyword (en)
- Acrylamide Chemical analysis Quantitative analysis Bromination Carboxamide Crisp HPLC chromatography Gas chromatography Crispbread Derivatization Chemical enrichment Round robin test Comparative study Solid phase extraction Solvent extraction Coupled method Bakery product Reaction product Potato product Sample preparation Maillard reaction Mass spectrometry MS/MS Mass spectrometry Validation
- Keyword (es)
- Análisis químico Análisis cuantitativo Bromuración Carboxamida Patatas fritas a la inglesa Cromatografía HPLC Cromatografía fase gaseosa Pan tostado Derivatisación Enriquecimiento químico Essayo interlaboratorio Estudio comparativo Extracción SPE Extracción solvente Método acoplado Producto panadería Producto reacción Producto a base de patata Preparación muestreo Reacción Maillard Espectrometría masa en tándem Espectrometría masa Validación
- Classification
- Pascal
- 001 Exact sciences and technology / 001C Chemistry / 001C04 Analytical chemistry / 001C04B Chromatographic methods and physical methods associated with chromatography / 001C04B01 Gas chromatographic methods
- Pascal
- 001 Exact sciences and technology / 001C Chemistry / 001C04 Analytical chemistry / 001C04B Chromatographic methods and physical methods associated with chromatography / 001C04B02 Other chromatographic methods
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries Analytical chemistry
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18186103
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.chroma.2006.07.007 
https://dx.doi.org/10.1016/j.chroma.2006.07.007
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