Table 2.
The recoveries of acrylamide and 5-HMF in different food samples using the HPLC-DAD method (n = 3).
| Sample. | Acrylamide | 5-HMF | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Original Concn. (μg/kg) | Spiked Concn. (μg/kg) | Detected Concn. (μg/kg) | Recovery (%) | RSD (%) | Original Concn. (μg/kg) | Spiked Concn. (μg/kg) | Detected Concn.(μg/kg) | Recovery (%) | RSD (%) | |
| Biscuits | 378.6 ± 4.38 | 100 | 467.4 ± 6.75 | 88.84 | 1.44 | 739.75 ± 14.89 | 100 | 829.4 ± 8.36 | 89.67 | 1.01 |
| 200 | 562.8 ± 9.61 | 92.14 | 1.71 | 500 | 1220.6 ± 15.1 | 96.17 | 1.24 | |||
| 500 | 862.1 ± 6.73 | 96.70 | 0.78 | 1000 | 1686.9 ± 18.2 | 94.72 | 1.08 | |||
| Bread | 186.2 ± 5.40 | 100 | 275.8 ± 3.84 | 89.69 | 1.39 | 1885.67 ± 16.52 | 100 | 1971.4 ± 15.8 | 85.68 | 0.80 |
| 200 | 375.9 ± 5.81 | 94.87 | 1.55 | 500 | 2351.8 ± 12.9 | 93.22 | 0.55 | |||
| 500 | 666.3 ± 9.91 | 96.03 | 1.49 | 1000 | 2813.3 ± 18.6 | 92.76 | 0.66 | |||
| Chinese Doughnut | 173.3 ± 7.11 | 100 | 264.1 ± 8.86 | 90.78 | 3.35 | 419.42 ± 14.25 | 100 | 507.6 ± 6.88 | 88.22 | 1.36 |
| 200 | 348.8 ± 7.22 | 87.72 | 2.07 | 500 | 894.6 ± 7.04 | 95.03 | 0.79 | |||
| 500 | 633.2 ± 6.88 | 91.97 | 1.09 | 1000 | 1359.8 ± 9.92 | 94.04 | 0.73 | |||
| Breakfast Cereals | 284.8 ± 4.11 | 100 | 376.1 ± 5.09 | 91.29 | 1.35 | 1166.50 ± 14.51 | 100 | 1253.3 ± 10.3 | 86.75 | 0.82 |
| 200 | 473.8 ± 3.73 | 94.48 | 0.79 | 500 | 1626.8 ± 11.6 | 92.07 | 0.71 | |||
| 500 | 762.5 ± 6.92 | 95.54 | 0.91 | 1000 | 2109.8 ± 12.7 | 94.33 | 0.60 | |||
| Milk-Based Baby Food | 100.2 ± 0.69 | 100 | 192.5 ± 5.07 | 92.31 | 2.63 | 194.58 ± 5.28 | 100 | 287.9 ± 8.10 | 93.35 | 2.81 |
| 200 | 290.1 ± 3.16 | 94.92 | 1.09 | 500 | 648.6 ± 8.61 | 90.80 | 1.33 | |||
| 500 | 579.1 ± 8.17 | 95.77 | 1.41 | 1000 | 1114.4 ± 13.2 | 91.98 | 1.18 | |||