Acrylamide in Caribbean foods - Residual levels and their relation to reducing sugar and asparagine content
Acrylamide in Caribbean foods - Residual levels and their relation to reducing sugar and asparagine content
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DOI：
10.1016/j.foodchem.2012.01.067
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发表时间：
2012-07-15
期刊：
影响因子：
8.8
通讯作者：
Dasgupta, Tara
中科院分区：
文献类型：
--
作者：
Bent, Grace-Anne;Maragh, Paul;Dasgupta, Tara
通过将丙烯酰胺预衍生为2-溴丙烯酰胺，并通过气相色谱-质谱（GC/MS）检测分析，确定了加勒比地区商业和自制食品中的丙烯酰胺水平。对100多个加勒比食品样本进行了丙烯酰胺分析。这些样本包括：饼干、早餐麦片、香蕉片和自制食品：面包果、菠萝蜜、香蕉油条和饺子。发现GC/MS方法的检测限（LOD）取决于用于GC/MS分析的色谱柱类型。DB-1701和DB-VRX柱的检出限分别为20和4 μ g/kg。在生的食物或经煮沸的食物中，并没有发现丙烯酰胺。其在所有其他食物中的含量范围为65-3640微克/千克。丙烯酰胺水平和前体浓度之间的关系，以及我们的研究结果对健康的影响进行了讨论。(C)2012爱思唯尔有限公司保留所有权利。
The acrylamide levels in commercial and homemade Caribbean foods were determined by pre-derivatisation of acrylamide to 2-bromopropenamide and analysed by gas chromatography with mass spectrometric (GC/MS) detection. Over 100 Caribbean food samples were analysed for the presence of acrylamide. These samples include: biscuits, breakfast cereals, banana chips and home-prepared foods: breadfruit: Artocarpus altilis, banana fritters, and dumplings. The limit of detection (LOD) for the GC/MS method was found to be dependent on the type of column used for the GC/MS analysis. The DB-1701 and the DB-VRX columns gave LODs of 20 and 4 mu g/kg, respectively. Acrylamide has not been found in raw foods or foods which have been cooked by boiling. Its content in all other foods had concentrations in the range, 65-3640 mu g/kg. The relationship between acrylamide levels and precursor concentration as well as the health implications of our findings are discussed. (C) 2012 Elsevier Ltd. All rights reserved.