Survey of acrylamide in Turkish foods by an in-house validated LC-MS method
Survey of acrylamide in Turkish foods by an in-house validated LC-MS method
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DOI：
10.1080/02652030512331344178
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发表时间：
2005-03
期刊：
影响因子：
--
通讯作者：
H. Senyuva;V. Gökmen
中科院分区：
文献类型：
--
作者：
H. Senyuva;V. Gökmen
使用内部验证的LC-MS方法对零售土耳其食品进行丙烯酰胺调查。在峰值浓度为500 ng g-1的条件下，对多种食物基质的加样回收率在81.2% ~ 96.8%之间。在信噪比为5的基础上，根据食品基质确定定量限为15 ~ 20 ng g-1。共对120份食物样本进行丙烯酰胺分析。不同食物组中丙烯酰胺的平均含量依次为：饼干b>薯片b>饼干b>蛋糕b>婴儿食品b>玉米片b>饼干b>早餐麦片b>面包b>烤蔬菜b>华夫饼b>巧克力。面包屑不含丙烯酰胺，但在面包皮中发现了高浓度的丙烯酰胺。
A survey of retail Turkish foods was conducted for acrylamide using an in-house validated LC-MS method. The recoveries obtained for a variety of food matrices ranged between 81.2 and 96.8% for a spiking level of 500 ng g–1. The limit of quantification was determined as 15–20 ng g–1 depending on the food matrix in the basis of a signal-to-noise ratio of 5. A total of 120 food samples were analysed for acrylamide. The mean acrylamide levels in different food groups were in the order: crackers > potato chips > biscuits > cakes > baby foods > corn chips > cookies > breakfast cereals > breads > grilled vegetables > wafers > chocolates. The crumb of bread was free of acrylamide, whilst significant concentrations were found in the crust.