Fluorescence Determination of Acrylamide in Potato Chips Based on P540 and P503 Fluorescent Reagents

Acrylamide is one of the potential environmental public health problems, resulting from its increased accumulation in the process of cooking foods containing high levels of carbohydrates that are fried or cooked at high temperatures. So, developing a precise and sensitive analytical method for detecting and determining acrylamide in foods is absolutely necessary and inevitable. Gas Chromatography (GC) and Liquid Chromatography (LC) are two main laboratory techniques for acrylamide determination. In this study, we tried to use a cheaper, faster, accurately method for measuring acrylamide in real food samples. P540 and P503 were used as fluorescent reagents to detect the concentration of acrylamide in potato chips samples from 4 companies. Fluorescence spectroscopy was used in this work. The results obtained for the detection of acrylamide in comparison with the HPLC-MS method showed that there is an acceptable overlap between the fluorescence spectroscopy and HPLC method. The amount of acrylamide in four potato chips samples, obtained from the market in Tehran city, was determined using the proposed method. The optimum values of different parameters were determined. Comparisons between two methods, HPLC-MS and fluorescence spectroscopy were also described. The figures of merit for the proposed method were in the ideal range. The developed methods showed a high correlation coefficient (R2= 0.991). According to the results of the fluorescence emission spectroscopy and its comparison with HPLC-MS, the performance and reliability of the proposed method as a simple, efficient, and rapid method with reduction of cost and time for determining acrylamide in potato chip samples were demonstrated.