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Article: Determination of acrylamide in potato crisps by capillary electrophoresis with quantum dot-mediated LIF detection

TitleDetermination of acrylamide in potato crisps by capillary electrophoresis with quantum dot-mediated LIF detection
Authors
KeywordsAcrylamide
CE
LIF
Quantum dots
Issue Date2011
PublisherWiley - V C H Verlag GmbH & Co KGaA.
Citation
Electrophoresis, 2011, v. 32 n. 10, p. 1252-1257 How to Cite?
AbstractAcrylamide or 2-propenamide (AAM), a water-soluble toxic contaminant, has recently caused health concern after it was found in food products made by high-temperature cooking. Due to its weak UV absorption and electrochemically inactive state, common analytical methods do not have sufficient sensitivity to meet the World Health Organization requirement. A LIF detection method mediated by water-soluble CdTe quantum dots capped with mercaptopropyl acid (MPA) is thus developed for AAM quantitation. The optimized conditions are as follows: 30mmol/L SDS, 0.1mmol/L quantum dot, and 40mmol/L phosphate buffer solution at pH 8.0 under 18kV run voltage with LIF detection at 473nm excitation and 568nm fluorescence. The linear quantitation range for AAM was found to vary from 1.0 to 100mg/kg and a detection limit (S/N=2) at 0.1mg/kg, showing sufficient sensitivity to meet the maximum AAM specified by the Joint Food and Agriculture Organization/World Health Organization Expert Committee for potato crisps. Recoveries for potato crisps sample spiked with 10, 20, and 100mg/kg AAM were found to vary between 90 and 95% with RSD <5.7% (n=3). © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Persistent Identifierhttp://hdl.handle.net/10722/143366
ISSN
2015 Impact Factor: 2.482
2015 SCImago Journal Rankings: 0.896
ISI Accession Number ID
Funding AgencyGrant Number
Hong Kong Research Grants CouncilHKU 701508
Hong Kong University Research and Conference Grants Committee
Funding Information:

The authors acknowledge the financial support from the Hong Kong Research Grants Council (HKU 701508) and Seed Funding from the Hong Kong University Research and Conference Grants Committee.

References

 

DC FieldValueLanguage
dc.contributor.authorChen, Qen_HK
dc.contributor.authorZhao, Wen_HK
dc.contributor.authorFung, Yen_HK
dc.date.accessioned2011-11-24T10:03:33Z-
dc.date.available2011-11-24T10:03:33Z-
dc.date.issued2011en_HK
dc.identifier.citationElectrophoresis, 2011, v. 32 n. 10, p. 1252-1257en_HK
dc.identifier.issn0173-0835en_HK
dc.identifier.urihttp://hdl.handle.net/10722/143366-
dc.description.abstractAcrylamide or 2-propenamide (AAM), a water-soluble toxic contaminant, has recently caused health concern after it was found in food products made by high-temperature cooking. Due to its weak UV absorption and electrochemically inactive state, common analytical methods do not have sufficient sensitivity to meet the World Health Organization requirement. A LIF detection method mediated by water-soluble CdTe quantum dots capped with mercaptopropyl acid (MPA) is thus developed for AAM quantitation. The optimized conditions are as follows: 30mmol/L SDS, 0.1mmol/L quantum dot, and 40mmol/L phosphate buffer solution at pH 8.0 under 18kV run voltage with LIF detection at 473nm excitation and 568nm fluorescence. The linear quantitation range for AAM was found to vary from 1.0 to 100mg/kg and a detection limit (S/N=2) at 0.1mg/kg, showing sufficient sensitivity to meet the maximum AAM specified by the Joint Food and Agriculture Organization/World Health Organization Expert Committee for potato crisps. Recoveries for potato crisps sample spiked with 10, 20, and 100mg/kg AAM were found to vary between 90 and 95% with RSD <5.7% (n=3). © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.en_HK
dc.languageengen_US
dc.publisherWiley - V C H Verlag GmbH & Co KGaA.en_US
dc.relation.ispartofElectrophoresisen_HK
dc.rightsPreprint This is the pre-peer reviewed version of the following article: FULL CITE, which has been published in final form at [Link to final article].en_US
dc.subjectAcrylamideen_HK
dc.subjectCEen_HK
dc.subjectLIFen_HK
dc.subjectQuantum dotsen_HK
dc.subject.meshAcrylamides - analysisen_US
dc.subject.meshElectrophoresis, Capillary - methodsen_US
dc.subject.meshFood Analysis - methodsen_US
dc.subject.meshQuantum Dotsen_US
dc.subject.meshSolanum tuberosum - chemistryen_US
dc.titleDetermination of acrylamide in potato crisps by capillary electrophoresis with quantum dot-mediated LIF detectionen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0173-0835&volume=32&spage=1252&epage=1257&date=2011&atitle=Determination+of+acrylamide+in+potato+crisps+by+capillary+electrophoresis+with+quantum+dot-mediated+LIF+detectionen_US
dc.identifier.emailFung, Y:ysfung@hku.hken_HK
dc.identifier.authorityFung, Y=rp00697en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1002/elps.201000683en_HK
dc.identifier.pmid21500217-
dc.identifier.scopuseid_2-s2.0-79955641557en_HK
dc.identifier.hkuros197706en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79955641557&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume32en_HK
dc.identifier.issue10en_HK
dc.identifier.spage1252en_HK
dc.identifier.epage1257en_HK
dc.identifier.isiWOS:000290586200020-
dc.publisher.placeGermanyen_HK
dc.identifier.scopusauthoridChen, Q=8060037500en_HK
dc.identifier.scopusauthoridZhao, W=34871080300en_HK
dc.identifier.scopusauthoridFung, Y=13309754700en_HK

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