TY - JOUR T1 - Gas chromatographic investigation of acrylamide formation in browning model systems. AU - Yasuhara,Akio, AU - Tanaka,Yuuka, AU - Hengel,Matt, AU - Shibamoto,Takayuki, PY - 2003/6/26/pubmed PY - 2003/8/21/medline PY - 2003/6/26/entrez SP - 3999 EP - 4003 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 14 N2 - Acrylamide formed in browning model systems was analyzed using a gas chromatograph with a nitrogen-phosphorus detector. Asparagine alone produced acrylamide via thermal degradation at the level of 0.99 microgram/g of asparagine. When asparagine was heated with triolein-which produced acrolein at the level of 1.82 +/- 0.31 (n = 5) mg/L of headspace by heat treatment-acrylamide was formed at the level of 88.6 microgram/g of asparagine. When acrolein gas was sprayed onto asparagine heated at 180 degrees C, a significant amount of acrylamide was formed (114 microgram/g of asparagine). On the other hand, when acrolein gas was sprayed onto glutamine under the same conditions, only a trace amount of acrylamide was formed (0.18 microgram/g of glutamine). Relatively high levels of acrylamide (753 microgram/g of ammonia) were formed from ammonia and acrolein heated at 180 degrees C in the vapor phase. The reaction of acrylic acid, which is an oxidation product of acrolein and ammonia, produced a high level of acrylamide (190 000 microgram/g of ammonia), suggesting that ammonia and acrolein play an important role in acrylamide formation in lipid-rich foods. Acrylamide can be formed from asparagine alone via thermal degradation, but carbonyl compounds, such as acrolein, promote its formation via a browning reaction. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12822936/Gas_chromatographic_investigation_of_acrylamide_formation_in_browning_model_systems_ DB - PRIME DP - Unbound Medicine ER -