title: Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.
abstract: Acrylamide concentrations in processed foods sold in Japanese markets were analyzed by LC-MS/MS and GC-MS methods. Most potato chips and whole potato-based fried snacks showed acrylamide concentration higher than 1000 microg/kg. The concentrations in non-whole potato based Japanese snacks, including rice crackers and candied sweet potatoes, were less tha. 350 microg/kg. Those in instant precooked noodles were less than 100 microg/kg with only one exception. The effect of storage condition of potato tubers on acrylamide concentration in potato chips after frying was also investigated. Sugar content in the tubers increased during cold storage, and the acrylamide concentration increased accordingly. The concentrations of asparagine and other amino acids, however, did not change during the cold storage. High correlations were observed between the acrylamide content in the chips and glucose and fructose contents in the tubers. This fact indicated that the limiting factor for acrylamide formation in potato chips is reducing sugar, not asparagine content in the tubers. Effects of roasting time and temperature on acrylamide concentration in roasted green tea are also described.
authors.affiliation: National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan. mitsuru@nfri.affrc.go.jp
authors.forename: Mitsuru
authors.initials: M
authors.lastname: Yoshida
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Ono
authors.forename: Yoshihiro
authors.initials: Y
authors.lastname: Chuda
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Yada
authors.forename: Mayumi
authors.initials: M
authors.lastname: Ohnishi-Kameyama
authors.forename: Hidetaka
authors.initials: H
authors.lastname: Kobayashi
authors.forename: Akiko
authors.initials: A
authors.lastname: Ohara-Takada
authors.forename: Chie
authors.initials: C
authors.lastname: Matsuura-Endo
authors.forename: Motoyuki
authors.initials: M
authors.lastname: Mori
authors.forename: Nobuyuki
authors.initials: N
authors.lastname: Hayashi
authors.forename: Yuichi
authors.initials: Y
authors.lastname: Yamaguchi
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D000178:Acrylamides / Q000032:analysis; D001216:Asparagine / Q000737:chemistry; D002853:Chromatography, Liquid; D003296:Cooking; D005504:Food Analysis; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D005632:Fructose / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D005947:Glucose / Q000032:analysis; D007564:Japan; D013058:Mass Spectrometry; D008956:Models, Chemical; D011198:Solanum tuberosum / Q000737:chemistry*; D013662:Tea; D013696:Temperature; D013997:Time Factors
chemical_list: D000178:Acrylamides; D013662:Tea; D020106:Acrylamide; D005632:Fructose; D001216:Asparagine; D005947:Glucose