Development of a stable isotope dilution assay for the quantitation of glycidamide and its application to foods and model systems
Development of a stable isotope dilution assay for the quantitation of glycidamide and its application to foods and model systems
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DOI：
10.1021/jf800280b
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发表时间：
2008-08-13
影响因子：
6.1
通讯作者：
Schieberle, Peter
中科院分区：
文献类型：
--
作者：
Granvogl, Michael;Koehler, Peter;Schieberle, Peter
基于稳定同位素稀释法和2-巯基苯甲酸衍生法，首次验证了加工食品中致癌物缩水甘油酰胺（2）的存在。以（13）C-标记的2为内标，利用硫醚衍生物的形成，建立了一种新的稳定同位素稀释法定量测定2。应用该方法对几个马铃薯样品显示，根据加工条件，含量在0.3至1.5微克/公斤之间。在模型实验中，通过丙烯酰胺中双键的环氧化，即通过与亚油酸氢过氧化物的反应形成2。这一结果与以下数据非常一致：与用椰子油制备的薯条相比，用亚油酸含量高的向日葵油加工的薯条含有更多的2。衍生化过程允许同时定量食品中的丙烯酰胺和缩水甘油酰胺。
On the basis of a stable isotope dilution assay and derivatization with 2-mercaptobenzoic acid, the presence of the carcinogenic glycidamide (2) in processed foods was verified for the first time. Using (13)C-labeled 2 as the internal standard and the formation of the thioether derivatives, a new stable isotope dilution assay for the quantitation of 2 was developed. Application of the method on several potato samples revealed amounts between 0.3 and 1.5 mu g/kg depending on the processing conditions. In a model experiment, the formation of 2 by an epoxidation of the double bond in acrylamide, that is, by a reaction with linoleic acid hydroperoxides, was established. This result was in good agreement with data showing that French fries processed in sunflower oil, which is high in linoleic acid, contained more 2 as compared to fries prepared in coconut oil. The derivatization procedure allows the simultaneous quantitation of acrylamide and glycidamide in foods.