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Int. J. Environ. Res. Public Health 2012, 9(11), 4150-4158; doi:10.3390/ijerph9114150

Evaluation of Acrylamide in Food from China by a LC/MS/MS Method

3,* , 4
1 Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China 2 School of Public Health, Guangdong Medical College, Dongguan 510234, China 3 Key Laboratory of Marine Bio-Resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China 4 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 / Revised: 15 October 2012 / Accepted: 23 October 2012 / Published: 14 November 2012
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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 acrylamide; LC/MS/MS; food analysis; food safety; public health
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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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.

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