Detection of acrylamide content in traditional Chinese food by high-performance liquid chromatography tandem mass spectrometry method

Hong Zhuang, Tiehua Zhang, Jingbo Liu, Yuan Yuan
2012 CyTA - Journal of Food  
2012) Detection of acrylamide content in traditional Chinese food by high-performance liquid chromatography tandem mass spectrometry method, Deteccio´n de contenido de acrilamida en comida tradicional china a trave´s del me´todo cromatografı´a lı´quida de alto rendimiento en ta´ndem con espectroscopı´a de masas Acrylamide is known to be a neurotoxic, genotoxic, and carcinogenic compound in animal, which is classified as a probable human carcinogen. In this study, a total of 223 samples of
more » ... 23 samples of traditional Chinese foods were analyzed for acrylamide content, including cereal breakfast, cookie, bread, noodle, crispy rice, snow-cake, fried dough twist, fried bread stick, roasted cake, dried fruit flake, potato chips, sweet potato, dried fish or shrimp, soybean powder, chestnut, peanut, almond, crisp candy, dried vegetable, green tea, wafer, and cigarette. Results of the study showed that the average and median contents of acrylamide in all the selected foods were 113 and 76 mg kg 71 , respectively. The results indicated that processing methods had significant influence on acrylamide formation. The highest acrylamide content was found by puffering processing. The data obtained here could be helpful for the estimation of exposure and risk assessment of acrylamide in Chinese population. La acrilamida se conoce por ser un componente neuroto´xico, genoto´xico y cancerı´geno en animales, y esta´clasificado como probable cancerı´geno en humanos. En este estudio un total de 223 muestras de comida tradicional china se estudiaron para analizar su contenido de acrilamida, incluyendo cereales de desayuno, galletas, pan, fideos, arroz crujiente, pastel de nieve, trenzas de masa fritas, palos fritos de pan, bizcocho tostado, copos de fruta seca, patatas fritas, batata, pescado seco, soja en polvo, castan˜as, cacahuetes, almendras, caramelo crujiente, vegetales secos, te´verde, barquillo y tabaco. Los resultados del estudio mostraron que el promedio y la mediana del contenido de acrilamida en todos los alimentos seleccionados fueron 113 y 76 mg kg 71 , respectivamente. Los resultados indicaron que los me´todos de procesado tenı´an influencia significante en la formacio´n de acrilamida. El contenido de acrilamida ma´s alto se encontro´en el proceso de inflado. Los datos obtenidos podrı´an ser usados para la estimacio´n de la exposicio´n y riesgo de acrilamida en la poblacio´n china.
doi:10.1080/19476337.2010.538861 fatcat:77pn7grqcffarirecjsgszd4z4