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.
Highlights
Many hazardous compounds have been identified in food, and they usually come from a polluted environment, such as polycyclic aromatic hydrocarbons (PAHs) and heavy metals [1,2]
Prior to analysis of acrylamide, the LC-MS-MS method was validated to ensure the quality of the data
The linearity of the calibration curve was checked by a series of standard solutions of acrylamide ranged from 20 to 200 μg/L at seven different concentrations
Summary
Many hazardous compounds have been identified in food, and they usually come from a polluted environment, such as polycyclic aromatic hydrocarbons (PAHs) and heavy metals [1,2]. Some contaminants in food, such as PAHs, chloropropanols and acrylamide, which are generated in food during heat treatment procedures, have attracted the public’s concerns all over the World [3,4,5]. Acrylamide (CH2=CH-CONH2) is a chemical compound used to synthesize polyacrylamide. Acrylamide has other negetive effects on public health, such as decreasing immune and blood systems [10,11,12]. Since 2002, high levels of acrylamide have been found in some foods, such as fried, baked, grilled or toasted foods [14,15]. The high acrylamide level in some foods has attracted public concern as a thermal process-induced contaminant. The potential risk to public health of acrylamide in food has been considered by many government agencies and national authorities
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