A GC/MS method for the routine determination of acrylamide in food

A simplified analytical method to determine the amount of acrylamide in food is described. Routine analysis is not possible using previously published procedure (Castle, 1993; Rosen and Hellenas, 2002; Tareke et al, 2002; Gertz and Klostermann, 2002; Sfoph, 2002). The method consists in a preliminary sample defatting step followed by extraction with methanol and concentration. The acrylamide concentration is evaluated by GC/MS without derivatization.