Evaluation of Acrylamide in Food from China by a LC/MS/MS Method

Yong-Hong Chen, En-Qin Xia, Xiang-Rong Xu, Wen-Hua Ling, Sha Li, Shan Wu, Gui-Fang Deng, Zhi-Fei Zou, Jing Zhou and Hua-Bin Li
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Yong-Hong Chen: Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China
En-Qin Xia: School of Public Health, Guangdong Medical College, Dongguan 510234, China
Xiang-Rong Xu: Key Laboratory of Marine Bio-Resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
Wen-Hua Ling: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
Sha Li: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
Shan Wu: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
Gui-Fang Deng: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
Zhi-Fei Zou: Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China
Jing Zhou: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
Hua-Bin Li: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China

IJERPH, 2012, vol. 9, issue 11, 1-9

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.

Keywords: acrylamide; LC/MS/MS; food analysis; food safety; public health (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2012
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