An In vitro Enzymatic Digestion Method for Estimation of the Acrylamide Contents of Foods
In this study, the acrylamide contents of foods were estimated via liquid chromatography (LC)/mass spectrometry (MS)/MS after the food matrix constituents had been degraded with digestive enzymes (i.e., pepsin and pancreatin) and extracted with water. The quantities of acrylamide released from sampl...
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Published in | Food science and biotechnology Vol. 16; no. 3 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
01.06.2007
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Subjects | |
Online Access | Get more information |
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Summary: | In this study, the acrylamide contents of foods were estimated via liquid chromatography (LC)/mass spectrometry (MS)/MS after the food matrix constituents had been degraded with digestive enzymes (i.e., pepsin and pancreatin) and extracted with water. The quantities of acrylamide released from samples of cereal, potato chips, peanuts, and coffee were 62±5.1, 970, 106±20, and 890 ppb, respectively. No acrylamide was detected in samples of soybean curd (tofu), fish cake, and ham. Compared to the amounts of acrylamide detected after extraction with water only, we noted no significant differences in the soybean curd, fish cake, potato chip, ham, and coffee samples. |
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Bibliography: | 2007003585 Q01 |
ISSN: | 1226-7708 2092-6456 |