On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems.
An on-line MS/MS technique was used to study the generation of acrylamide in rye-, wheat-, and potato-based systems during cooking. Acrylamide release to the gas phase was monitored continuously and was correlated with the acrylamide content of samples using a calibration based upon the partition of [1,2,3-(13C3)]acrylamide. On-line results at 180 degrees C were compared with data relating to the same systems obtained through GC-MS analysis. Agreement between the two techniques was notable, both in terms of the temporal profiles of acrylamide generation and when comparing the relative magnitudes of results for potato, wheat, and rye determined by each method. The effects of pH (citric acid) and added amino acids (soy protein hydrolysate) on the generation of acrylamide in hydrated potato flake were modeled at 180 degrees C. It was concluded that a combined treatment of low levels of each additive could result in significant reductions in acrylamide, although the effects of such treatments on sensory properties such as color and flavor remain to be evaluated.
Cook
David J
DJ
Division of Food Sciences, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom. david.cook@nottingham.ac.uk
Taylor
Andrew J
AJ
D020106:Acrylamide / Q000032:analysis* / Q000737:chemistry; D002138:Calibration; D019343:Citric Acid / Q000494:pharmacology; D002523:Edible Grain / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006863:Hydrogen-Ion Concentration; D013058:Mass Spectrometry / Q000379:methods*; D011198:Solanum tuberosum / Q000737:chemistry*; D030262:Soybean Proteins / Q000494:pharmacology
D030262:Soybean Proteins; D020106:Acrylamide; D019343:Citric Acid