Analysis of acrylamide from potato chips using an amino column followed by PDA as the detection system in HPLC

This study aimed at developing a new method for measuring acrylamide, the toxic compound formed during the thermal processing of carbohydrate-rich food components, using high performance liquid chromatography coupled to a photodiode array detector (HPLC-PDA) equipped with an amino column. The results of the initial tests showed that using methanol as the extraction solvent, defatting the samples with n-hexane, conducting a pre-concentration factor of 5 (by evaporation) and ultrasound treatment for 8 min were optimal conditions for acrylamide extraction from potato chips. The calibration curve was plotted to measure acrylamide with the proposed amino column and to investigate the accuracy of the results by the optimised method, which was linear in the range of 100 to 5,000 μg/l (R2=0.997) and also the recovery ratios were in the range of 95.9-102.2%. The results of method validation indicated appropriate repeatability of the experimental method (RSD: 4.39%). Limit of detection (LOD) and limit of quantification (LOQ) were found at 9 and 27 μg/kg levels, respectively. Use of the current amino column along with the optimisation of the extraction process resulted in an easy, affordable and reliable method for measuring acrylamide in potato chips by HPLC-PDA.