Detection of acrylamide content in traditional Chinese food by high-performance liquid chromatography tandem mass spectrometry method

Zhuang, Hong; Zhang, Tiehua; Liu, Jingbo; Yuanyuan,

Detection of acrylamide content in traditional Chinese food by high-performance liquid chromatography tandem mass spectrometry method

2012

Zhuang, Hong | Zhang, Tiehua | Liu, Jingbo | Yuanyuan,

Acrylamide is known to be a neurotoxic, genotoxic, and carcinogenic compound in animal, which is classified as a probable human carcinogen. In this study, a total of 223 samples of traditional Chinese foods were analyzed for acrylamide content, including cereal breakfast, cookie, bread, noodle, crispy rice, snow-cake, fried dough twist, fried bread stick, roasted cake, dried fruit flake, potato chips, sweet potato, dried fish or shrimp, soybean powder, chestnut, peanut, almond, crisp candy, dried vegetable, green tea, wafer, and cigarette. Results of the study showed that the average and median contents of acrylamide in all the selected foods were 113 and 76 μg kg⁻¹, respectively. The results indicated that processing methods had significant influence on acrylamide formation. The highest acrylamide content was found by puffering processing. The data obtained here could be helpful for the estimation of exposure and risk assessment of acrylamide in Chinese population.

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