Determination of Acrylamide in Sweet Potato Products Using QuEChERS Sample Preparation Followed by LC-ESI-MS/MS Analysis

Acrylamide is a contaminant that forms when food is exposed to high temperatures, as a product from the Maillard reaction between free L-asparagine and reducing sugars. Carbohydrate-rich foods such as potatoes, bread, coffee, and cereals are commonly cited as the main sources of exposure in the diet. The formation of acrylamide occurs during cooking methods such as frying, baking, and toasting, particularly at temperatures exceeding 120 °C. In this chapter, we present an analytical method using QuEChERS sample preparation followed by UHPLC-ESI-MS/MS for sweet potato products analysis. Additionally, we offer valuable bench guidance, tips, and tricks to enhance the accuracy and efficiency of this analytical process.