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Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods.
Food Addit Contam. 2003 Mar; 20(3):215-20.FA

Abstract

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 x ml(-1) (6 fmol) and 0.8 ng x ml(-1) (22 fmol), respectively, by LC-MS/MS, and those of 2,3-dibromopropionamide derived from acrylamide were 12 ng x ml(-1) (52 fmol) and 40 ng x 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 microg x 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 microg x kg(-1)) suggesting the formation of acrylamide is strongly influenced by processing conditions. Acrylamide concentrations in instant precooked noodles and won-tons were <100 microg x kg(-1) with only one exception. Roasted barley grains for 'Mugi-cha' tea contained 200-600 microg x kg(-1) acrylamide.

Authors+Show Affiliations

Ono H
National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Chuda Y
No affiliation info available
Ohnishi-Kameyama M
No affiliation info available
Yada H
No affiliation info available
Ishizaka M
No affiliation info available
Kobayashi H
No affiliation info available
Yoshida M
No affiliation info available

MeSH

AcrylamideCarcinogensFood AnalysisFood ContaminationFood HandlingGas Chromatography-Mass SpectrometryJapanReproducibility of Results

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12623644

Citation

Ono, H, et al. "Analysis of Acrylamide By LC-MS/MS and GC-MS in Processed Japanese Foods." Food Additives and Contaminants, vol. 20, no. 3, 2003, pp. 215-20.
Ono H, Chuda Y, Ohnishi-Kameyama M, et al. Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods. Food Addit Contam. 2003;20(3):215-20.
Ono, H., Chuda, Y., Ohnishi-Kameyama, M., Yada, H., Ishizaka, M., Kobayashi, H., & Yoshida, M. (2003). Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods. Food Additives and Contaminants, 20(3), 215-20.
Ono H, et al. Analysis of Acrylamide By LC-MS/MS and GC-MS in Processed Japanese Foods. Food Addit Contam. 2003;20(3):215-20. PubMed PMID: 12623644.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods. AU - Ono,H, AU - Chuda,Y, AU - Ohnishi-Kameyama,M, AU - Yada,H, AU - Ishizaka,M, AU - Kobayashi,H, AU - Yoshida,M, PY - 2003/3/8/pubmed PY - 2003/5/7/medline PY - 2003/3/8/entrez SP - 215 EP - 20 JF - Food additives and contaminants JO - Food Addit Contam VL - 20 IS - 3 N2 - 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 x ml(-1) (6 fmol) and 0.8 ng x ml(-1) (22 fmol), respectively, by LC-MS/MS, and those of 2,3-dibromopropionamide derived from acrylamide were 12 ng x ml(-1) (52 fmol) and 40 ng x 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 microg x 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 microg x kg(-1)) suggesting the formation of acrylamide is strongly influenced by processing conditions. Acrylamide concentrations in instant precooked noodles and won-tons were <100 microg x kg(-1) with only one exception. Roasted barley grains for 'Mugi-cha' tea contained 200-600 microg x kg(-1) acrylamide. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/12623644/Analysis_of_acrylamide_by_LC_MS/MS_and_GC_MS_in_processed_Japanese_foods_ DB - PRIME DP - Unbound Medicine ER -