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

Author

Listed:
  • Yong-Hong Chen

    (Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China
    These authors contributed equally to this paper.)

  • En-Qin Xia

    (School of Public Health, Guangdong Medical College, Dongguan 510234, China
    These authors contributed equally to this paper.)

  • Xiang-Rong Xu

    (Key Laboratory of Marine Bio-Resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China)

  • Wen-Hua Ling

    (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China)

  • Sha Li

    (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China)

  • Shan Wu

    (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China)

  • Gui-Fang Deng

    (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China)

  • Zhi-Fei Zou

    (Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China)

  • Jing Zhou

    (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China)

  • Hua-Bin Li

    (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China)

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.

Suggested Citation

  • Yong-Hong Chen & En-Qin Xia & Xiang-Rong Xu & Wen-Hua Ling & Sha Li & Shan Wu & Gui-Fang Deng & Zhi-Fei Zou & Jing Zhou & Hua-Bin Li, 2012. "Evaluation of Acrylamide in Food from China by a LC/MS/MS Method," IJERPH, MDPI, vol. 9(11), pages 1-9, November.
    • Handle: RePEc:gam:jijerp:v:9:y:2012:i:11:p:4150-4158:d:21450
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    References listed on IDEAS

    as
    1. Richard H. Stadler & Imre Blank & Natalia Varga & Fabien Robert & Jörg Hau & Philippe A. Guy & Marie-Claude Robert & Sonja Riediker, 2002. "Acrylamide from Maillard reaction products," Nature, Nature, vol. 419(6906), pages 449-450, October.
    2. Ping Li & Xinbin Feng & Guangle Qiu, 2010. "Methylmercury Exposure and Health Effects from Rice and Fish Consumption: A Review," IJERPH, MDPI, vol. 7(6), pages 1-26, June.
    3. Rodríguez T. Gamboa & Aldeco R. Gamboa & Alvarez H. Bravo & Wegman P. Ostrosky, 2008. "Genotoxicity in child populations exposed to Polycyclic Aromatic Hydrocarbons (PAHs) in the air from Tabasco, Mexico," IJERPH, MDPI, vol. 5(5), pages 1-7, December.
    4. Donald S. Mottram & Bronislaw L. Wedzicha & Andrew T. Dodson, 2002. "Acrylamide is formed in the Maillard reaction," Nature, Nature, vol. 419(6906), pages 448-449, October.
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