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Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods.
- Source :
-
Food Additives & Contaminants . Mar2003, Vol. 20 Issue 3, p215. 6p. - Publication Year :
- 2003
-
Abstract
- Acrylamide concentrations in processed foods (63 samples covering 31 product types) from Japan were analysed by LC-MS/MS and GC-MS methods. The limit of detection and limit of quantification of acrylamide were 0.2 ng ml[SUP-1] (6 fmol) and 0.8 ng ml[SUP-1] (22 fmol), respectively, by LC-MS/MS, and those of 2,3-dibromopropionamide derived from acrylamide were 12 ng ml[SUP-1] (52 fmol) and 40 ng ml[SUP-1] (170 fmol), respectively, by GC-MS. Repeatability given as RSD was <5 and <15% for the LC-MS/MS and GC-MS methods, respectively. High correlation (r[SUP2] = 0:946) was observed between values obtained by the two methods. Most potato crisps and whole potato-based fried snacks showed acrylamide concentrations >1000 μg kg[SUP-1]. The concentrations in non-whole potato-based snacks, rice crackers processed by grilling or frying, and candied sweet potatoes were lower compared with those in the potato crisps and the whole potato-based fried snacks. One of the whole potato-based fried snacks, however, showed low acrylamide concentration (<50 μg kg[SUP-1]) suggesting the formation of acrylamide is strongly influenced by processing conditions. Acrylamide concentrations in instant pre-cooked noodles and won-tons were < 100 μg kg[SUP-1] with only one exception. Roasted barley grains for 'Mugi-cha' tea contained 200-600 μg kg[SUP-1] acrylamide. [ABSTRACT FROM AUTHOR]
- Subjects :
- *ACRYLAMIDE
*PROCESSED foods
Subjects
Details
- Language :
- English
- ISSN :
- 0265203X
- Volume :
- 20
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- Food Additives & Contaminants
- Publication Type :
- Academic Journal
- Accession number :
- 9303823
- Full Text :
- https://doi.org/10.1080/0265203021000060887