@article{article_763745, title={Determination of Acrylamide Levels of Light Biscuit by LC-MS/MS}, journal={Akademik Gıda}, volume={11}, pages={23–26}, year={2013}, author={Alpözen, Esra and Güvena, Gönül and Üren, Ali}, keywords={Acrylamide,Light biscuit,Liquid chromatography tandem mass spectrometry,LC-MS/MS}, abstract={Acrylamide, a neurotoxic compound, was classified by the International Agency for Research on Cancer IARC as probably carcinogenic to human. Acrylamide occurs naturally in starch based heated foods. A rapid and reliable liquid chromatography coupled to tandem mass spectrometry LC-MS/MS method was used for the determination of acrylamide in light biscuit cookie samples. The method was linear up to 750 µg/kg food. Recovery rate was found as 99.66% with the limit of detection and the limit of quantification values of 1.5 µg/kg and 5.0 µg/kg, respectively. Ten samples of light biscuits supplied from markets were analyzed to determine acrylamide levels by LC-MS/MS method. Acrylamide contents of light biscuit samples varied from 42.57 µg/kg to 877.57 µg/kg with an average content of 394.47 µg/kg. This work is the first survey study for the determination of acrylamide contents of different light biscuits by LC-MS/MS method}, number={3-4}, publisher={Sidas Medya Ltd. Şti.}