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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 which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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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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