Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives

被引:46
作者
Rufian-Henares, Jose A. [1 ]
Arribas-Lorenzo, Gema [1 ]
Morales, Francisco J. [1 ]
机构
[1] CSIC, Inst Frio, E-28040 Madrid, Spain
来源
FOOD ADDITIVES AND CONTAMINANTS | 2007年 / 24卷 / 04期
关键词
acrylamide; biscuits; crisp bread; crackers; bread sticks; food contaminants;
D O I
10.1080/02652030601101169
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
An overview of the acrylamide content in commercial biscuits and bread derivatives ( bread sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide was determined by stable isotope dilution LC-MS with an LOQ of 30 mu g kg(-1). Acrylamide content ranged from < LOQ-2085, < LOQ-151, < LOQ-296 and < LOQ-323 mu g kg(-1) for biscuits, crisp bread, crackers and bread sticks, respectively. Acrylamide was significantly higher in samples when ammonium hydrogen carbonate had been used as a rising agent and high fibre content (> 5%) used in the formulation, but lower when functional ingredients, such as polyols, were used. An estimation of the acrylamide dietary exposure related to biscuits and bread derivatives was calculated as 0.082 mu g kg(-1) day(-1). Estimated dietary intake were 0.002 and 0.058 mu g kg(-1) day(-1) for crackers and biscuits, respectively.
引用
收藏
页码:343 / 350
页数:8
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