Analysis of acrylamide, a carcinogen formed in heated foodstuffs
Analysis of acrylamide, a carcinogen formed in heated foodstuffs
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DOI：
10.1021/jf020302f
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发表时间：
2002-08-14
影响因子：
6.1
通讯作者：
Törnqvist, M
中科院分区：
文献类型：
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作者：
Tareke, E;Rydberg, P;Törnqvist, M
丙烯酰胺与血红蛋白N端（Hb）的反应产物（加合物）在没有已知接触的人群中经常观察到。瑞典成年人测量的平均Hb加合物水平初步估计相当于每天摄入接近100杯丙烯酰胺。由于这种摄取率可能与相当大的癌症风险有关，因此确定其来源被认为是重要的。据推测，丙烯酰胺是在烹饪的高温下形成的，这在早期对喂食油炸动物饲料的老鼠的研究中得到了证实。本文报道了不同人类食品在加热过程中形成的丙烯酰胺的分析。采用改进的丙烯酰胺溴化后气相色谱-质谱法（GC-MS）和液相色谱-质谱法（LC-MS）对食品中丙烯酰胺的含量进行了分析。两种方法的重现性（以变异系数表示）接近5%，回收率接近100%。气相色谱-质谱联用法丙烯酰胺的检测量为5马克杯/千克，液相色谱-质谱联用法为10马克杯/千克。LC-MS/MS法分析值为GC-MS值的0.99（0.95 ~ 1.04,95%置信区间）。LC-MS/MS方法更简单，适用于大多数常规分析。综上所述，各种分析数据应被视为丙烯酰胺身份的证明。对实验室加热食品的研究表明丙烯酰胺的形成与温度有关。在加热的富含蛋白质的食物中测量到中等水平的丙烯酰胺（5-50马克杯/公斤），在富含碳水化合物的食物中测量到较高的含量（150-4000马克杯/公斤），如土豆、甜菜根，以及某些加热的商业土豆产品和薯片。未加热的对照食物及煮熟的食物均未检出丙烯酰胺(
Reaction products (adducts) of acrylamide with N termini of hemoglobin (Hb) are regularly observed in persons without known exposure. The average Hb adduct level measured in Swedish adults is preliminarily estimated to correspond to a daily intake approaching 100 mug of acrylamide. Because this uptake rate could be associated with a considerable cancer risk, it was considered important to identify its origin. It was hypothesized that acrylamide was formed at elevated temperatures in cooking, which was indicated in earlier studies of rats fed fried animal feed. This paper reports the analysis of acrylamide formed during heating of different human foodstuffs. Acrylamide levels in foodstuffs were analyzed by an improved gas chromatographic-mass spectrometric (GC-MS) method after bromination of acrylamide and by a new method for measurement of the underivatized acrylamide by liquid chromatography-mass spectrometry (LC-MS), using the MS/MS mode. For both methods the reproducibility, given as coefficient of variation, was similar to5%, and the recovery close to 100%. For the GC-MS method the achieved detection level of acrylamide was 5 mug/kg and for the LC-MS/MS method, 10 mug/kg. The analytic values obtained with the LC-MS/MS method were 0.99 (0.95-1.04; 95% confidence interval) of the GC-MS values. The LC-MS/MS method is simpler and preferable for most routine analyses. Taken together, the various analytic data should be considered as proof of the identity of acrylamide. Studies with laboratory-heated foods revealed a temperature dependence of acrylamide formation. Moderate levels of acrylamide (5-50 mug/kg) were measured in heated protein-rich foods and higher contents (150-4000 mug/kg) in carbohydrate-rich foods, such as potato, beetroot, and also certain heated commercial potato products and crispbread. Acrylamide could not be detected in unheated control or boiled foods (