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| Titel: |
Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods |
| Auteur: |
Ono, H. Chuda, Y. Ohnishi-Kameyama, M. Yada, H. Ishizaka, M. Kobayashi, H. Yoshida, M. |
| Verschenen in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paginering: | Jaargang 20 (2003) nr. 3 pagina's 215-220 |
| Jaar: |
2003-03 |
| Inhoud: |
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 -1 (6 fmol) and 0.8 ng ml -1 (22 fmol), respectively, by LC-MS/MS, and those of 2,3-dibromopropionamide derived from acrylamide were 12 ng ml -1 (52 fmol) and 40 ng ml -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 2 -0.946) was observed between values obtained by the two methods. Most potato crisps and whole potato-based fried snacks showed acrylamide concentrations >1000 μμg kg -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 -1 ) suggesting the formation of acrylamide is strongly influenced by processing conditions. Acrylamide concentrations in instant precooked noodles and won-tons were <100 μg kg -1 with only one exception. Roasted barley grains for 'Mugi-cha' tea contained 200-600 μg kg -1 acrylamide. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 2 van 16 gevonden artikelen
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