Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods.
Acrylamide concentrations in processed foods (63 samples covering 31 product types) from Japan were analysed by LC-MS/MS and GC-MS methods. The limit of detection and limit of quantification of acrylamide were 0.2 ng x ml(-1) (6 fmol) and 0.8 ng x ml(-1) (22 fmol), respectively, by LC-MS/MS, and those of 2,3-dibromopropionamide derived from acrylamide were 12 ng x ml(-1) (52 fmol) and 40 ng x ml(-1) (170 fmol), respectively, by GC-MS. Repeatability given as RSD was <5 and <15% for the LC-MS/MS and GC-MS methods, respectively. High correlation (r(2) - 0.946) was observed between values obtained by the two methods. Most potato crisps and whole potato-based fried snacks showed acrylamide concentrations >1000 microg x kg(-1). The concentrations in non-whole potato-based snacks, rice crackers processed by grilling or frying, and candied sweet potatoes were lower compared with those in the potato crisps and the whole potato-based fried snacks. One of the whole potato-based fried snacks, however, showed low acrylamide concentration (<50 microg x kg(-1)) suggesting the formation of acrylamide is strongly influenced by processing conditions. Acrylamide concentrations in instant precooked noodles and won-tons were <100 microg x kg(-1) with only one exception. Roasted barley grains for 'Mugi-cha' tea contained 200-600 microg x kg(-1) acrylamide.
Ono
H
H
National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Chuda
Y
Y
Ohnishi-Kameyama
M
M
Yada
H
H
Ishizaka
M
M
Kobayashi
H
H
Yoshida
M
M
D020106:Acrylamide / Q000032:analysis*; D002273:Carcinogens / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D007564:Japan; D015203:Reproducibility of Results
D002273:Carcinogens; D020106:Acrylamide