Acrylamide in Potato Chips Samples using Different Analytical Techniques

Two sensitive and fast batch and flow-injection spectrophotometric methods for the determination of acrylamide are proposed. The methods were based on oxidation-reduction reaction of acrylamide with potassium permanganate. The calibration graphs are linear over the ranges 1.0–8.0 and 2.0-13µg/ml of acrylamide, with detection limits of 0.6 and 1.0µg/ml, respectively. The methods are applied to the routine analysis of acrylamide in potato chips samples. Reduction of some cationic interference was carried out in the batch and flow injection analysis using cationic exchanger. The proposed first and second derivative methods for determination of acrylamide, are simple, rapid. HPLC was used as a standard method for qualification and quantitation of acrylamide in different potato chips samples, and the results obtained were agreed with those of the proposed methods.