PENGEMBANGAN DAN VALIDASI METODE PENENTUAN KADAR AKRILAMIDA PADA MINUMAN KOPI CAIR MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI (KCKT)
Acrylamide is a chemical contaminant can be formed due to heating process of common foods such as roasting process of coffee bean. The aim of this research was to obtain a valid analytical method for determination of acrylamide in caffee-containing beverages by means of HPLC. An isocratic HPLC sys...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/40439 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Acrylamide is a chemical contaminant can be formed due to heating process of common foods such as
roasting process of coffee bean. The aim of this research was to obtain a valid analytical method for
determination of acrylamide in caffee-containing beverages by means of HPLC. An isocratic HPLC system
consists of mobile phase of 30 mM phosphate buffer pH 2.5 (contains 5% of acetonitrile) - acetonitrile
mixture (97.5:2.5), UV/VIS detector at 210 nm and flow rate 0.5 mL/minute, was applied. System
suitability test resulted in capacity factor of 3.05, relative standard deviation (RSD) of area under the
curve (AUC) and retention time (RT) of respectively, 0.8 and 0.2 %, resolution factor (Rs) of 4.86, peak
tailing factor of 1.30, as well as theoretical plate number (N) of 10,671. A calibration curve in the range
of 0.5 to 3.5 ppm was linear with the reqresion equation of y = 239058x + 700.33 and the correlation
coefficient (r) of 0,999 as well as the relative procedural standard deviation (VX0) of 0.74%. Prior the
determination, the matrix was removed by addition of anhydrous CuSO4 followed by centrifugation and
extraction with n-hexane to remove the fat and oil. The limit of quantification (LOQ) and limit of
detection (LOD) of this method were 0.11 and 0.04 ppm, respectively, while its percent of recoveries
were in the range of 86.85 –125.49 %. The RSD of within- and inter-day determinations were in the
range of 3.85 - 12.62% and 9.21 - 11.83%, respectively. The five commercial samples contain acrylamide
in the range of 9.02 to 31.05 ppm. Based on overall results, it was concluded that the HPLC method was
successfully developed and validated and can be applied for determination acrylamide in commercial
coffee-containing beverages
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