Identificação e quantificação de acrilamida em alimentos por métodos voltamétricos e espectroscópicos na região do infravermelho

Abstract

This study aimed to determine the acrylamide in foods by voltammetric techniques and spectrometry infrared Fourier transform (FTIR). For the voltammetric technique were developed two methods using the square wave voltammetry to realize the quantification of acrylamide. The frequency, amplitude and scan increment parameters were optimized. In the first one was used a glassy carbon electrode and the tetrabutylammonium tetrafluoroborate (TBATFB) 0.1 mol L-1 in dimethylformamide (DMF) was used as a supporting electrolyte. The calibration curve was linear behavior in range of 100 to 600 μg L -1 with the correlation coefficient R2 = 0.993. In the second one, has been used a glassy carbon electrode modified with a mercury film, and the supported electrolyte was used KCl 0.1 mol L-1. The calibration curve was linear range of 80 to 800 μg L-1 with a correlation coefficient R2 = 0.997. In the both methods have been applied successfully for the quantification of AA in samples like potatoes "straw", chip, crisp biscuit without any interference effect of the alkali metals. In the FTIR method was used to identify the solid acrylamide and acrylamide with acetonitrile. The acrylamide was detected in 14 samples of solid food. This technique showed promise for identification and further quantitation of acrylamide in foods.