Acrylamide in Foods: Occurrence, Sources, and Modeling

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• 作者：Adam Becalski ; Benjamin P.-Y. Lau ; David Lewis ; and Stephen W. Seaman
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：January 29, 2003
• 年：2003
• 卷：51
• 期：3
• 页码：802 - 808
• 全文大小：135K
• 年卷期：v.51,no.3(January 29, 2003)
• ISSN：1520-5118

文摘

Acrylamide in food products-chiefly in commercially available potato chips, potato fries, cereals,and bread-was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS).Samples were homogenized with water/dichloromethane, centrifuged, and filtered through a 5 kDafilter. The filtrate was cleaned up on mixed mode, anion and cation exchange (Oasis MAX and MCX)and carbon (Envirocarb) cartridges. Analysis was done by isotope dilution ([D₃]- or [¹³C₃]acrylamide)electrospray LC-MS/MS using a 2 × 150 mm (or 2 × 100 mm) Thermo HyperCarb column elutedwith 1 mM ammonium formate in 15% (or 10% for the 2 × 100 mm column) methanol. Thirty samplesof foods were analyzed. Concentrations of acrylamide varied from 14 ng/g (bread) to 3700 ng/g (potatochips). Acrylamide was formed during model reactions involving heating of mixtures of amino acidsand glucose in ratios similar to those found in potatoes. In model reactions between amino acids andglucose, asparagine was found to be the main precursor of acrylamide. Thus, in the reaction betweennitrogen-15 (amido)-labeled asparagine and glucose, corresponding ¹⁵N-labeled acrylamide wasformed. The yield of the model reaction is ~0.1%.Keywords: Acrylamide; model; glucose; asparagine; Maillard reaction; LC-MS/MS