Determination of acrylamide in food products

被引：0

作者：

Chung, Hyung-Wook ^{[1
]}

Park, Sung-Kug ^{[1
]}

Choi, Dongmi ^{[1
]}

机构：

[1] Korea Food & Drug Adm, New Hazard Chem Team, 231 Jinheung Ro, Seoul 122704, South Korea

来源：

ANALYTICAL SCIENCE AND TECHNOLOGY | 2007年 / 20卷 / 02期

关键词：

acrylamide; food; LC/MS/MS;

D O I：

暂无

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A selective analytical method of LC/MS/MS has been applied to determine the levels of acrylamide in food products. Food samples were 17 including 6 potato chips, and 11 french fries. The analysis of food samples includes extraction with DDDW, clean-up using C18 and mixed ion exchange SPE cartridges and detection by liquid chromatography tandem mass spectrometry. The mobile phase was a mixture of 0.1 % acetic acid and 0.5 % methanol in water. The target ions were identified and determined by ESI mass spectrometer. The overall recoveries were ranged from 91 % to 101 % and the limit of quantitation was 10 mu g/kg. Depending on food kinds, the levels of acrylamide were variable and the average was 0.71 mg/kg for potato chips, and 0.34 mg/kg for french fries.

引用

页码：164 / 169

页数：6

共 50 条

[41] Application of food description to the food classification system: Evidence of risk assessment from Taiwan as Acrylamide of grain products
Chiu, She-Yu
Lin, Hsin-Tang
Ho, Wen-Chao
Lin, Min-Hua
Chen, Pau-Chung
Huang, Hui-Ying
JOURNAL OF FOOD AND DRUG ANALYSIS, 2018, 26 (04) : 1312 - 1319
[42] Quantitative Risk Assessment of Acrylamide in Indonesian Deep Fried Fritters as Street Food Products
Pratama, Yoga
Jacxsens, Liesbeth
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE, 2019, 7 (03) : 662 - 669
[43] Acrylamide in food products - eating habits and consumer awareness among Medical School students
Kowalska, Malgorzata
Zbikowska, Anna
Onacik-Gur, Sylwia
Kowalska, Dorota
ANNALS OF AGRICULTURAL AND ENVIRONMENTAL MEDICINE, 2017, 24 (04) : 570 - 574
[44] Determination of Acrylamide Levels of "Izmir Gevregi" and Effects of Cooking Parameters on Acrylamide Formation
Alpozen, Esra
Uren, Ali
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (30) : 7212 - 7218
[45] Acrylamide in food - Implication for the food industry
Constanta, Modoran
Tofana, Maria
Muste, Sevastita
Modoran, D.
BULLETIN OF THE UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE, VOL 62, 2006: AGRICULTURE, 2006, 62 : 293 - 296
[46] Effects of consumer food preparation on acrylamide formation
Jackson, LS
Al-Taher, F
CHEMISTRY AND SAFETY OF ACRYLAMIDE IN FOOD, 2005, 561 : 447 - 465
[47] Determination of acrylamide in gingerbread and other food samples by HILIC-MS/MS: A dilute-and-shoot method
Tolgyesi, Adam
Sharma, Virender K.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES, 2020, 1136
[48] Validation of a novel derivatization method for GC-ECD determination of acrylamide in food
Notardonato, Ivan
Avino, Pasquale
Centola, Angela
Cinelli, Giuseppe
Russo, Mario Vincenzo
ANALYTICAL AND BIOANALYTICAL CHEMISTRY, 2013, 405 (18) : 6137 - 6141
[49] Rapid Determination of Acrylamide by HILIC-MS/MS in Selected Food Samples
Dekic, Sanja
Kecojevic, Isidora
Bajic, Biljana
Joksimovic, Ana
Ilic, Mila
Lolic, Aleksandar
Baosic, Rada
FOOD ANALYTICAL METHODS, 2024, 17 (11) : 1540 - 1549
[50] Liquid chromatography coupled to tandem mass spectrometry for the analysis of acrylamide in typical Spanish products
Bermudo, E.
Moyano, E.
Puignou, L.
Galceran, M. T.
TALANTA, 2008, 76 (02) : 389 - 394

← 1 2 3 4 5 →