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Acrylamide in foods: occurrence, sources, and modeling.
J Agric Food Chem. 2003 Jan 29; 51(3):802-8.JA

Abstract

Acrylamide in food products-chiefly in commercially available potato chips, potato fries, cereals, and bread-was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Samples were homogenized with water/dichloromethane, centrifuged, and filtered through a 5 kDa filter. The filtrate was cleaned up on mixed mode, anion and cation exchange (Oasis MAX and MCX) and carbon (Envirocarb) cartridges. Analysis was done by isotope dilution ([D(3)]- or [(13)C(3)]acrylamide) electrospray LC-MS/MS using a 2 x 150 mm (or 2 x 100 mm) Thermo HyperCarb column eluted with 1 mM ammonium formate in 15% (or 10% for the 2 x 100 mm column) methanol. Thirty samples of foods were analyzed. Concentrations of acrylamide varied from 14 ng/g (bread) to 3700 ng/g (potato chips). Acrylamide was formed during model reactions involving heating of mixtures of amino acids and glucose in ratios similar to those found in potatoes. In model reactions between amino acids and glucose, asparagine was found to be the main precursor of acrylamide. Thus, in the reaction between nitrogen-15 (amido)-labeled asparagine and glucose, corresponding (15)N-labeled acrylamide was formed. The yield of the model reaction is approximately 0.1%.

Authors+Show Affiliations

Becalski A
Health Products and Food Branch, Food Research Division, Health Canada, Address Locator 2203D, Ottawa, Ontario, Canada K1A 0L2. Adam_Becalski@hc-sc.gc.ca
Lau BP
No affiliation info available
Lewis D
No affiliation info available
Seaman SW
No affiliation info available

MeSH

AcrylamideAsparagineBreadChromatography, LiquidEdible GrainFood AnalysisFood ContaminationGlucoseHot TemperatureIsotope LabelingMass SpectrometryNitrogen IsotopesPlant TubersSolanum tuberosum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12537461

Citation

Becalski, Adam, et al. "Acrylamide in Foods: Occurrence, Sources, and Modeling." Journal of Agricultural and Food Chemistry, vol. 51, no. 3, 2003, pp. 802-8.
Becalski A, Lau BP, Lewis D, et al. Acrylamide in foods: occurrence, sources, and modeling. J Agric Food Chem. 2003;51(3):802-8.
Becalski, A., Lau, B. P., Lewis, D., & Seaman, S. W. (2003). Acrylamide in foods: occurrence, sources, and modeling. Journal of Agricultural and Food Chemistry, 51(3), 802-8.
Becalski A, et al. Acrylamide in Foods: Occurrence, Sources, and Modeling. J Agric Food Chem. 2003 Jan 29;51(3):802-8. PubMed PMID: 12537461.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide in foods: occurrence, sources, and modeling. AU - Becalski,Adam, AU - Lau,Benjamin P-Y, AU - Lewis,David, AU - Seaman,Stephen W, PY - 2003/1/23/pubmed PY - 2003/3/13/medline PY - 2003/1/23/entrez SP - 802 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 3 N2 - Acrylamide in food products-chiefly in commercially available potato chips, potato fries, cereals, and bread-was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Samples were homogenized with water/dichloromethane, centrifuged, and filtered through a 5 kDa filter. The filtrate was cleaned up on mixed mode, anion and cation exchange (Oasis MAX and MCX) and carbon (Envirocarb) cartridges. Analysis was done by isotope dilution ([D(3)]- or [(13)C(3)]acrylamide) electrospray LC-MS/MS using a 2 x 150 mm (or 2 x 100 mm) Thermo HyperCarb column eluted with 1 mM ammonium formate in 15% (or 10% for the 2 x 100 mm column) methanol. Thirty samples of foods were analyzed. Concentrations of acrylamide varied from 14 ng/g (bread) to 3700 ng/g (potato chips). Acrylamide was formed during model reactions involving heating of mixtures of amino acids and glucose in ratios similar to those found in potatoes. In model reactions between amino acids and glucose, asparagine was found to be the main precursor of acrylamide. Thus, in the reaction between nitrogen-15 (amido)-labeled asparagine and glucose, corresponding (15)N-labeled acrylamide was formed. The yield of the model reaction is approximately 0.1%. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12537461/Acrylamide_in_foods:_occurrence_sources_and_modeling_ DB - PRIME DP - Unbound Medicine ER -