Determination of Acrylamide in Processed Foodstuffs in Japan.

Yoshida, Mitsuru; Ono, Hiroshi; Kameyama, Mayumi; Chuda, Yoshihiro; Yada, Hiroshi; Kobayashi, Hidetaka; Ishizaka, Masumi

doi:10.3136/nskkk.49.822

Cited by 22 publications

(14 citation statements)

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“…On the other hand, a linear relationship was confirmed when the ratios of peak area (AA/AA-d 3 ) were plotted against AA concentration in the range of 2ῌ 20,000 ng/mL (relative standard deviation (RSD): 3.1ῌ 12.6῍). A correlation coe$cient (r 2 ) of 0.9989 was calculated for this plot, which is comparable with calibration curves in the literature, 1ῌ300 ng/mL (r 2 ῌ1.00) 8) , 1ῌ1,000 ng/mL (r 2 ῌ0.999) 7) and 10ῌ5,000 ng/mL (r 2 ῌ 0.9999) 3) , reported for LC/MS/MS using a quadrupole mass spectrometer.…”

Section: Evaluation Of the Ion-trap Lc/ms/ms Systemsupporting

confidence: 60%

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Application of Ion-trap LC/MS/MS for Determination of Acrylamide in Processed Foods

Tsutsumiuchi

Hibino²,

Kambe³

et al. 2004

J. Food Hyg. Soc. Jpn

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Ion-trap LC/MS/MS was evaluated for use in the determination of acrylamide (AA) in processed foods. Multiple reaction monitoring (MRM) analysis of a series of AA standard solutions containing deuterium-labeled acrylamide (AA-d 3 ) as an internal standard was performed. A linear relationship between the concentration of AA and the ratio of peak area (AA/AA-d 3 ) in the extracted ion chromatogram (m/z 55, 58 derived from m/z 72, 75, respectively) was obtained over a wide range of 2ῌ20,000 ng/mL. The quantification limit of AA was 2 ng/mL. In analyses of 37 commercial foods, AA was detected in a potato snack at the maximum value of 3,570 ng/g and found in 23 foods prepared or cooked at high temperature. The samples were analyzed in triplicate and the relative standard deviations (RSD) were less than 15῍ in many processed foods.

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Section: Evaluation Of the Ion-trap Lc/ms/ms Systemsupporting

confidence: 60%

“…The LOD was 0.6 ng/mL and the LOQ was 2 ng/mL. Those of the quadrupole method were reported to be 0.2 and 0.8 ng/mL 8) . Consequently, the ion-trap mass spectrometer has almost the same capability as the quadrupole one for determination of AA using AA-d 3 as an internal standard.…”

Section: Evaluation Of the Ion-trap Lc/ms/ms Systemmentioning

confidence: 93%

Application of Ion-trap LC/MS/MS for Determination of Acrylamide in Processed Foods

Tsutsumiuchi

Hibino²,

Kambe³

et al. 2004

J. Food Hyg. Soc. Jpn

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“…20, No. 3, 215-220 short communication in Japanese for analysts, manufacturers and consumers in Japan (Yoshida et al 2002). We report here the methods and results of our analyses in detail.…”

Section: Introductionmentioning

confidence: 99%

Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

Ono

Chuda²,

Ohnishi‐Kameyama

et al. 2003

Food Additives and Contaminants

167

110

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Acrylamide concentrations in processed foods (63 samples covering 31 product types) from Japan were analysed by LC-MS/MS and GC-MS methods. The limit of detection and limit of quantification of acrylamide were 0.2 ng x ml(-1) (6 fmol) and 0.8 ng x ml(-1) (22 fmol), respectively, by LC-MS/MS, and those of 2,3-dibromopropionamide derived from acrylamide were 12 ng x ml(-1) (52 fmol) and 40 ng x ml(-1) (170 fmol), respectively, by GC-MS. Repeatability given as RSD was <5 and <15% for the LC-MS/MS and GC-MS methods, respectively. High correlation (r(2) - 0.946) was observed between values obtained by the two methods. Most potato crisps and whole potato-based fried snacks showed acrylamide concentrations >1000 microg x kg(-1). The concentrations in non-whole potato-based snacks, rice crackers processed by grilling or frying, and candied sweet potatoes were lower compared with those in the potato crisps and the whole potato-based fried snacks. One of the whole potato-based fried snacks, however, showed low acrylamide concentration (<50 microg x kg(-1)) suggesting the formation of acrylamide is strongly influenced by processing conditions. Acrylamide concentrations in instant precooked noodles and won-tons were <100 microg x kg(-1) with only one exception. Roasted barley grains for 'Mugi-cha' tea contained 200-600 microg x kg(-1) acrylamide.

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“…1,2) Other researchers have reported methods of analyzing the AAm contained in certain foods 3,4) and AAm levels in various processed foods have been studied. 5,6) It was found that heating the asparagines (Asn) and reducing sugars in food contributes to the formation of AAm, [7][8][9] but details about the mechanism for AAm formation and how such formation can be inhibited have yet to be fully understood. The purpose of our study was to clarify this mechanism of AAm formation and its inhibition using a fried model system based on sliced pieces of potato.…”

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confidence: 99%