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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/33072

Title: Determination of acrylamide in Chinese foods by GC-ion trap MS using 2-bromopropenamide and 2-bromopropenamide-13C3
Authors: WEI-CHIH CHENG:SHUN-WEN HSIAO;SHIN-SHOU CHOU;LUCY SUN-HWANG;T. J. LU;AN-I YEH
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: acrylamide, GC/Ion-Trap MS, 2-bromopropenamide, Chinese foods
Date: 2006
Issue Date: 2012-10-17T02:30:37Z
Publisher: 食品藥物管理局
Abstract: Abstract:GC/Ion-Trap MS has been employed to determine the acrylamide content in some Chinese foods. The brominated derivative, 2,3-dibromopropionamide (2,3-DBPA), was found unstable and was converted to 2-bromopropenamide (2-BPA) during the GC/MS analysis. Lowering the injector temperature reduced the formation of 2-BPA. Triethylamine was used to convert 2,3-DBPA to 2-BPA, which was stable during the analysis. The 13C3-labeled acrylamide was used as the internal standard. The ratio of peak area of 2-bromopropenamide (m/z 151) to 2-bromopropenamide-13C3 (m/z 154) was used for quantification. The recoveries were between 102% and 110% when wheat flour dough was spiked with acrylamide at 10 to 50 μg/kg, with the detection limit of 5 μg/kg. Among the Chinese foods tested (fried gluten, instant noodles, and twisted cruller), old twisted cruller consisted the most acrylamide (890-900 μg/kg), whereas fried gluten yielded the least acrylamide (less than 20 μg/kg), probably due to the absence of starch.
URI: http://ntour.ntou.edu.tw/handle/987654321/33072
Appears in Collections:[食品科學系] 期刊論文

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