Acrylamide in heated potato products - analytics and formation routes

被引：60

作者：

Weisshaar, R ^{[1
]}

机构：

[1] Chem & Veterinaruntersuchungsamt Stuttgart, D-70736 Fellbach, Germany

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2004年 / 106卷 / 11期

关键词：

acrylamide; analytical methods; potato products; formation mechanism;

D O I：

10.1002/ejlt.200400988

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Acrylamide is a highly polar, water-soluble molecule with low, but significant volatility. Most common methods for determination of acrylamide are high performance liquid chromatography-tandem mass spectrometry (LC-MS-MS), gas chromatographymass spectrometry (GC-MS) after bromination, GC-MS without and LC-MS after derivatisation with mercaptobenzoic acid. The different clean-up procedures used are presented and the advantages and disadvantages of the individual methods are discussed. Acrylamide is formed during food preparation if free asparagine and reducing sugars are present, water activity is low and the product temperature exceeds 100 degreesC. The influence of different parameters on acrylamide formation in model systems is discussed. In fried potatoes the greatest amount of acrylamide is formed from asparagine and reducing sugars. Alternative routes of formation, as for example via acrolein and acrylic acid are much less important.

引用

页码：786 / 792

页数：7

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