Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives
Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives
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DOI：
10.1080/02652030601101169
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发表时间：
2007-04-01
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影响因子：
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通讯作者：
Morales, Francisco J.
中科院分区：
文献类型：
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作者：
Rufian-Henares, Jose A.;Arribas-Lorenzo, Gema;Morales, Francisco J.
概述了西班牙市场上销售的商业饼干和面包衍生品(面包棒、面包皮、饼干)中的丙烯酰胺含量。采用稳定同位素稀释法测定丙烯酰胺，检出限为30微克·公斤(-1)。饼干、脆面包、饼干和面条的丙烯酰胺含量分别为<；LOQ-2085、<；LOQ-151、<；LOQ-296和<；LOQ-323 mg kg(-1)。当使用碳酸氢铵作为上升剂并在配方中使用高纤维含量(>；5%)时，样品中的丙烯酰胺含量显著较高，但当使用功能成分(如多元醇)时，丙烯酰胺含量较低。与饼干和面包衍生品有关的丙烯酰胺膳食暴露量估计为0.082µg kg(-1)天(-1)。饼干和饼干的膳食摄入量估计分别为0.002和0.058µg kg(-1)天(-1)。
An overview of the acrylamide content in commercial biscuits and bread derivatives ( bread sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide was determined by stable isotope dilution LC-MS with an LOQ of 30 mu g kg(-1). Acrylamide content ranged from < LOQ-2085, < LOQ-151, < LOQ-296 and < LOQ-323 mu g kg(-1) for biscuits, crisp bread, crackers and bread sticks, respectively. Acrylamide was significantly higher in samples when ammonium hydrogen carbonate had been used as a rising agent and high fibre content (> 5%) used in the formulation, but lower when functional ingredients, such as polyols, were used. An estimation of the acrylamide dietary exposure related to biscuits and bread derivatives was calculated as 0.082 mu g kg(-1) day(-1). Estimated dietary intake were 0.002 and 0.058 mu g kg(-1) day(-1) for crackers and biscuits, respectively.