'Defence Scientific Information and Documentation Centre'
Doi
Abstract
An investigation was carried out to determine acrylamide content in 51 popular snacks food of India by using High Pressure Liquid Chromatography (HPLC) Instrument with UV detection method. The method entails acetone extraction of acrylamide, clean up by solid extraction cartridges, isocratic elution with mobile phase of HPLC grade water, acetonitrile and formic acid followed by detection at 210 nm. The limit of detection and the limit of quantification for this method were 5.12 and 17.08 μg/kg, respectively. The mean recoveries of acrylamide obtained by using spiked samples ranged from 91 per cent to 101.33 per cent. Acrylamide concentrations in the five groups of snacks ranged from 788.99 - 4191.82 μg/ for extruded and deep fat fried snack, 372 to 6391μg/ kg for deep fat fried food, 435-3147μg/kg for baked food, 434-1307 μg/kg for breakfast cereal and 471-1520 μg/kg for other snacks. Among the food products, snack foods purchased from unorganised sector showed highest concentration of acrylamide
