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| Titel: |
Acrylamide in Asian foods in Hong Kong |
| Auteur: |
Leung, K. S. Lin, A. Tsang, C. K. Yeung, S. T. K. |
| Verschenen in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paginering: | Jaargang 20 (2003) nr. 12 pagina's 1105-1113 |
| Jaar: |
2003-12 |
| Inhoud: |
About 400 food samples, mainly Asian foods available in Hong Kong, were tested for acrylamide by an LC-MS/MS method using [1, 2, 3-13C3]-acrylamide as surrogate. The acrylamide levels in the more commonly consumed food items in the food groups such as rice and rice products, noodles, bakery and batter-based products, were generally less than 60 μg kg-1. Higher levels were found in the food groups such as biscuit-related products and crisps. The highest levels were detected in potato crisps (1500-1700 μg kg-1). Lower levels were found in rye flour-based crisps (440 μg kg-1), followed by corn-based (65 to 230 μg kg-1) and wheat flour-based crisps (61-200 μg kg-1), and then rice flour-based crisps (15-42 μg kg-1). The acrylamide formation during deep frying of a wheat flour-based product, Chinese fried fritter, was studied. Deep-frying at 170°C resulted in gentle but steady rise in acrylamide content. A steep rise for frying at 210°C was recorded. The moisture content of the product decreased with frying time, but the fat content increased. It is proposed that the reaction for the formation of acrylamide was initiated on the surface and then penetrated into the interior of the food matrix by heat transfer via radiation/conduction and diffusion of hot oil. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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