Determination of acrylamide in potato-based foods using headspace solid-phase microextraction based on nanostructured polypyrrole fiber coupled with ion mobility spectrometry: a heat treatment study

Abstract

In this work, headspace solid-phase microextraction (HS-SPME) coupled with ion mobility spectrometry (IMS) has been used as a simple and convenient method for acrylamide detection and quantification in heat treated food samples. IMS coupled with corona discharge (CD) ionization along with HS-SPME based on nanostructured polypyrrole (PPy) fiber has been successfully applied for the quantitative analysis of acrylamide in potato-based foods. The effect of various analytical parameters on the microextraction procedure like extraction temperature, extraction time, ionic strength and pH of the sample was also studied and optimized to obtain the best HS-SPME results. The HS-SPME-IMS method provided good repeatability (RSD ≤ 8%) and the calibration graph was linear in the range of 10–100 ng g⁻¹ (R² > 0.99) with a detection limit of 4 ng g⁻¹. The proposed method was applied for the determination of acrylamide in potato-based foods, such as potato crisp and French fry samples. Validation of the analytical procedure was determined as the percentage of recovery and was confirmed by the add-found method in the potato-based food samples. The results obtained by the proposed method are in satisfactory agreement with the amounts added (92–96%). In conclusion, a direct relationship between temperature/time and acrylamide concentration in heat treated foods can be established.