A facile detection of acrylamide in starchy food by using a solid extraction-GC strategy

The acrylamide content in microwaved food has been highly concerned because of food safety; meanwhile, the detection of acrylamide content in starchy food is difficult due to the stickiness. In this experiment, a facile MS-free method was demonstrated to determine acrylamide content in microwaved and conventional heated popcorn and rice, using activated carbon packed extraction column coupling with simple GC analysis. The detection limit of acrylamide is 10 ng/mL. The recovery ratio of acrylamide in sample was 100.60% with a RSD of 1.2%–4.6%. The detection RSD of the acrylamide contents in microwaved caramel sweet popcorn and cooked rice were 1.46% (n = 10) and 1.20% (n = 3), respectively.