本欧洲标准规定了面包，烤面包，脆面包，黄油饼干和饼干等面包店中丙烯酰胺的测定方法，以及薯片，马铃薯薯片，马铃薯饼和烤咖啡等马铃薯产品。通过液相色谱与电喷雾离子化和串联质谱联用（LC-ESI-MS/MS）。这种方法已经通过对天然污染和加标样品的分析进行实验室间研究，从14,3μg/ kg到9083μg/ kg。它是在瑞典国家食品管理局开发的，并由总司令联合研究中心（DG JRC），瑞典国家食品管理局和北欧食品分析委员会（NMKL）组织的一项研究验证，见[1]和[2]。 量化限制（LOQ）取决于所用仪器的类型和仪器的实际性能。参与验证研究的大多数实验室能够以14,3μg/ kg的水平确定黄油饼干样品中的丙烯酰胺。因此，实验室间研究的验证表明，LOQ可以在15μg/ kg至30μg/ kg之间的范围内

This European Standard specifies a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products such as potato chips, potato crisps, and potato pan cake and roasted coffee, by liquid chromatography in combination with electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS). This method has been validated in an interlaboratory study via the analysis of both naturally contaminated and spiked samples, ranging from 14,3 µg/kg to 9 083 µg/kg. It was developed at the Swedish National Food Administration and validated in a study organized by the Directorate General Joint Research Centre (DG JRC), Swedish National Food Administration and the Nordic Committee on Food Analysis (NMKL), see [1] and [2]. The limit of quantification (LOQ) depends on the type of instrument used and on the actual performance of the instrument. The majority of the laboratories participating in the validation study were able to determine acrylamide in a butter cookie sample at a level of 14,3 µg/kg. Thus, the validation by interlaboratory study showed that LOQ can be expected to be in the range between below 15 µg/kg and 30 µg/kg.