An In vitro Enzymatic Digestion Method for Estimation of the Acrylamide Contents of Foods
2007
Kim, S.H. (Ewha Womans University, Seoul, Republic of Korea) | Yoon, K.W. (Ewha Womans University, Seoul, Republic of Korea) | Kim, M.K. (Ewha Womans University, Seoul, Republic of Korea) | Paek, S.H. (Ewha Womans University, Seoul, Republic of Korea) | Choi, D.M. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Oh, S.S. (Ewha Womans University, Seoul, Republic of Korea) | Park, J.B. (Ewha Womans University, Seoul, Republic of Korea), E-mail: [email protected]
In this study, the acrylamide contents of foods were estimated via liquid chromatography (LC)/mass spectrometry (MS)/MS after the food matrix constituents had been degraded with digestive enzymes (i.e., pepsin and pancreatin) and extracted with water. The quantities of acrylamide released from samples of cereal, potato chips, peanuts, and coffee were 62±5.1, 970, 106±20, and 890 ppb, respectively. No acrylamide was detected in samples of soybean curd (tofu), fish cake, and ham. Compared to the amounts of acrylamide detected after extraction with water only, we noted no significant differences in the soybean curd, fish cake, potato chip, ham, and coffee samples.
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