Evaluation of Acrylamide in Food from China by a LC/MS/MS Method
AbstractAcrylamide 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.
Scifeed alert for new publicationsNever miss any articles matching your research from any publisher
- Get alerts for new papers matching your research
- Find out the new papers from selected authors
- Updated daily for 49'000+ journals and 6000+ publishers
- Define your Scifeed now
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.Chicago/Turabian Style
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.