title: [Comparison of the acrylamide level in microwaved popcorn with that of ordinarily heated one].
abstract: OBJECTIVE
  To establish a method of examining acrylamide in cooked popcorn.
  
  
  METHODS
  Solid phase extraction/gas chromatography (SPE/GC) was established with N, N-dimethyl acrylamide as internal standard.
  
  
  RESULTS
  The detection limit and the quantification limit were estimated at 3 microg/L and 10 microg/L, respectively, and the linear correlation coefficient was 0.9969. Seven commercial popcorn samples with different flavors were collected and tested in this paper. The RSD of acrylamide level of caramel sweet popcorn microwaved was 1.95 % (n = 6). When the commercial popcorns of caramel sweet and cream salted were microwaved (A and D) or conventional heated (A' and D'), the acrylamide levels reached [Am]A = 1017 microg/kg, [Am]D = 146.5 microg/kg, [Am]A, = 2206 microg/kg and [Am]D = 970.1 microg/kg, respectively.
  
  
  CONCLUSIONS
  The microwaved popcorns tested are safer in general because the acrylamide level of them except that with high simple sugar content is obviously lower than that of ordinarily heated one.
authors.affiliation: School of Chemical and Material Engineering, Southern Yangtze University, Wuxi 214036, China. yunfang@126.com
authors.forename: Shiyu
authors.initials: S
authors.lastname: Sun
authors.forename: Yongmei
authors.initials: Y
authors.lastname: Xia
authors.forename: Xuefeng
authors.initials: X
authors.lastname: Liu
authors.forename: Xueyi
authors.initials: X
authors.lastname: Hu
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D006358:Hot Temperature; D008872:Microwaves; D052616:Solid Phase Extraction / Q000379:methods; D003313:Zea mays / Q000737:chemistry*
chemical_list: D020106:Acrylamide