Semicarbazide Formation in Azodicarbonamide-Treated Flour: A Model Study

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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：2004
• 出版时间：September 8, 2004
• 年：2004
• 卷：52
• 期：18
• 页码：5730 - 5734
• 全文大小：71K
• 年卷期：v.52,no.18(September 8, 2004)
• ISSN：1520-5118

文摘

Semicarbazide was previously found in foods that were in contact with rubber gaskets foamed athigh temperatures with a blowing agent azodicarbonamide. Because azodicarbonamide is an approvedflour additive in certain countries, we set out to ascertain if semicarbazide is formed during the bakingprocess from flours containing that additive. The levels of semicarbazide in baking flour treated withazodicarbonamide and bread baked from such flours were determined by isotope dilution (¹³C¹⁵N₂-semicarbazide) liquid chromatography electrospray tandem mass spectrometry (LC-MS/MS). Thesamples were homogenized with HCl, extracted with n-pentane, derivatized with 2-nitrobenzaldehyde,and the derivative was extracted with ethyl acetate. After solvent exchange to 10% acetonitrile inwater containing 0.1% acetic acid, the samples were analyzed using a 2.1 mm × 150 mm C18 columneluted with 2 mM ammonium formate in water/methanol (40:60). Semicarbazide was formed duringthe dry heating of commercial azodicarbonamide-containing flours at temperatures of 150-200 Creaching levels of 0.2 mg/kg. Similar levels of semicarbazide were found in the crusts of breadsmade from azodicarbonamide-treated flour.Keywords: Semicarbazide; azodicarbonamide; 2-nitrobenzaldehyde; flour; LC-MS/MS