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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

National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

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_ L2 - http://ovidsp.ovid.com/ovidweb.cgi?T=JS&amp;PAGE=linkout&amp;SEARCH=12623644.ui DB - PRIME DP - Unbound Medicine ER -