Gas chromatographic investigation of acrylamide formation in browning model systems.
Acrylamide formed in browning model systems was analyzed using a gas chromatograph with a nitrogen-phosphorus detector. Asparagine alone produced acrylamide via thermal degradation at the level of 0.99 microgram/g of asparagine. When asparagine was heated with triolein-which produced acrolein at the level of 1.82 +/- 0.31 (n = 5) mg/L of headspace by heat treatment-acrylamide was formed at the level of 88.6 microgram/g of asparagine. When acrolein gas was sprayed onto asparagine heated at 180 degrees C, a significant amount of acrylamide was formed (114 microgram/g of asparagine). On the other hand, when acrolein gas was sprayed onto glutamine under the same conditions, only a trace amount of acrylamide was formed (0.18 microgram/g of glutamine). Relatively high levels of acrylamide (753 microgram/g of ammonia) were formed from ammonia and acrolein heated at 180 degrees C in the vapor phase. The reaction of acrylic acid, which is an oxidation product of acrolein and ammonia, produced a high level of acrylamide (190 000 microgram/g of ammonia), suggesting that ammonia and acrolein play an important role in acrylamide formation in lipid-rich foods. Acrylamide can be formed from asparagine alone via thermal degradation, but carbonyl compounds, such as acrolein, promote its formation via a browning reaction.
Yasuhara
Akio
A
National Institute for Environmental Studies, 16-2 Onogawa, Tsukuba, Ibaraki, 305-8506, Japan.
Tanaka
Yuuka
Y
Hengel
Matt
M
Shibamoto
Takayuki
T
D000171:Acrolein / Q000737:chemistry; D020106:Acrylamide / Q000737:chemistry*; D001216:Asparagine / Q000737:chemistry; D002849:Chromatography, Gas; D005947:Glucose / Q000737:chemistry; D006358:Hot Temperature; D015416:Maillard Reaction; D008956:Models, Chemical; D014280:Triglycerides / Q000737:chemistry; D014304:Triolein / Q000737:chemistry
D014280:Triglycerides; D014304:Triolein; D020106:Acrylamide; D001216:Asparagine; D000171:Acrolein; D005947:Glucose