title: Evaluation of acrylamide in food from China by a LC/MS/MS method.
abstract: Acrylamide is potential carcinogenic compound that possesses neurotoxicity activity. In this study, the levels of acrylamide in 123 selected food samples from China was evaluated using a LC/MS/MS method. One hundred and fifteen (115) out of 123 samples showed positive levels of acrylamide in the range of 0.41 to 4,126.26 µg/kg. Generally, the highest acrylamide levels were found in fried products, such as potato, prawn strips and rice crust, with average values of 604.27, 341.40, and 201.51 µg/kg, respectively. Heated protein-rich food also showed some acrylamide content (ranging from 2.31 to 78.57 µg/kg). The results revealed that a potential acrylamide public health risk occurred in processed snacks, as well as the food consumed daily. This study supplied new information on acrylamide content of a variety of heat-treated foods from China.
authors.affiliation: Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China. cathy66@21cn.com
authors.forename: Yong-Hong
authors.initials: YH
authors.lastname: Chen
authors.forename: En-Qin
authors.initials: EQ
authors.lastname: Xia
authors.forename: Xiang-Rong
authors.initials: XR
authors.lastname: Xu
authors.forename: Wen-Hua
authors.initials: WH
authors.lastname: Ling
authors.forename: Sha
authors.initials: S
authors.lastname: Li
authors.forename: Shan
authors.initials: S
authors.lastname: Wu
authors.forename: Gui-Fang
authors.initials: GF
authors.lastname: Deng
authors.forename: Zhi-Fei
authors.initials: ZF
authors.lastname: Zou
authors.forename: Jing
authors.initials: J
authors.lastname: Zhou
authors.forename: Hua-Bin
authors.initials: HB
authors.lastname: Li
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D002681:China; D002853:Chromatography, Liquid / Q000379:methods*; D005504:Food Analysis; D057230:Limit of Detection; D053719:Tandem Mass Spectrometry / Q000379:methods*
chemical_list: D020106:Acrylamide