Open AccessThis article is
- freely available
Evaluation of Acrylamide in Food from China by a LC/MS/MS Method
Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China
School of Public Health, Guangdong Medical College, Dongguan 510234, China
Key Laboratory of Marine Bio-Resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
These authors contributed equally to this paper.
* Authors to whom correspondence should be addressed.
Received: 27 August 2012; in revised form: 15 October 2012 / Accepted: 23 October 2012 / Published: 14 November 2012
Abstract: Acrylamide is potential carcinogenic compound that possesses neurotoxicity activity. In this study, the levels of acrylamide in 123 selected food samples from China was evaluated using a LC/MS/MS method. One hundred and fifteen (115) out of 123 samples showed positive levels of acrylamide in the range of 0.41 to 4,126.26 µg/kg. Generally, the highest acrylamide levels were found in fried products, such as potato, prawn strips and rice crust, with average values of 604.27, 341.40, and 201.51 µg/kg, respectively. Heated protein-rich food also showed some acrylamide content (ranging from 2.31 to 78.57 µg/kg). The results revealed that a potential acrylamide public health risk occurred in processed snacks, as well as the food consumed daily. This study supplied new information on acrylamide content of a variety of heat-treated foods from China.
Keywords: acrylamide; LC/MS/MS; food analysis; food safety; public health
Citations to this Article
Cite This Article
MDPI and ACS Style
Chen, Y.-H.; Xia, E.-Q.; Xu, X.-R.; Ling, W.-H.; Li, S.; Wu, S.; Deng, G.-F.; Zou, Z.-F.; Zhou, J.; Li, H.-B. Evaluation of Acrylamide in Food from China by a LC/MS/MS Method. Int. J. Environ. Res. Public Health 2012, 9, 4150-4158.
Chen Y-H, Xia E-Q, Xu X-R, Ling W-H, Li S, Wu S, Deng G-F, Zou Z-F, Zhou J, Li H-B. Evaluation of Acrylamide in Food from China by a LC/MS/MS Method. International Journal of Environmental Research and Public Health. 2012; 9(11):4150-4158.
Chen, Yong-Hong; Xia, En-Qin; Xu, Xiang-Rong; Ling, Wen-Hua; Li, Sha; Wu, Shan; Deng, Gui-Fang; Zou, Zhi-Fei; Zhou, Jing; Li, Hua-Bin. 2012. "Evaluation of Acrylamide in Food from China by a LC/MS/MS Method." Int. J. Environ. Res. Public Health 9, no. 11: 4150-4158.