Acrylamide in Foods: Occurrence, Sources, and Modeling

Acrylamide in food productschiefly in commercially available potato chips, potato fries, cereals, and breadwas determined by liquid chromatography−tandem mass spectrometry (LC-MS/MS). Samples were homogenized with water/dichloromethane, centrifuged, and filtered through a 5 kDa filter. The filtrat...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2003-01, Vol.51 (3), p.802-808
Hauptverfasser:	Becalski, Adam, Lau, Benjamin P.-Y, Lewis, David, Seaman, Stephen W
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide - analysis Asparagine - analysis Biological and medical sciences Bread - analysis Chromatography, Liquid Edible Grain - chemistry Food Analysis - methods Food Contamination Food industries Fundamental and applied biological sciences. Psychology General aspects Glucose - analysis Hot Temperature Isotope Labeling Mass Spectrometry Methods of analysis, processing and quality control, regulation, standards Nitrogen Isotopes Plant Tubers - chemistry Solanum tuberosum - chemistry
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container_title	Journal of agricultural and food chemistry
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creator	Becalski, Adam Lau, Benjamin P.-Y Lewis, David Seaman, Stephen W
description	Acrylamide in food productschiefly in commercially available potato chips, potato fries, cereals, and breadwas determined by liquid chromatography−tandem mass spectrometry (LC-MS/MS). Samples were homogenized with water/dichloromethane, centrifuged, and filtered through a 5 kDa filter. The filtrate was cleaned up on mixed mode, anion and cation exchange (Oasis MAX and MCX) and carbon (Envirocarb) cartridges. Analysis was done by isotope dilution ([D3]- or [13C3]acrylamide) electrospray LC-MS/MS using a 2 × 150 mm (or 2 × 100 mm) Thermo HyperCarb column eluted with 1 mM ammonium formate in 15% (or 10% for the 2 × 100 mm column) methanol. Thirty samples of foods were analyzed. Concentrations of acrylamide varied from 14 ng/g (bread) to 3700 ng/g (potato chips). Acrylamide was formed during model reactions involving heating of mixtures of amino acids and glucose in ratios similar to those found in potatoes. In model reactions between amino acids and glucose, asparagine was found to be the main precursor of acrylamide. Thus, in the reaction between nitrogen-15 (amido)-labeled asparagine and glucose, corresponding 15N-labeled acrylamide was formed. The yield of the model reaction is ∼0.1%. Keywords: Acrylamide; model; glucose; asparagine; Maillard reaction; LC-MS/MS
doi_str_mv	10.1021/jf020889y
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Samples were homogenized with water/dichloromethane, centrifuged, and filtered through a 5 kDa filter. The filtrate was cleaned up on mixed mode, anion and cation exchange (Oasis MAX and MCX) and carbon (Envirocarb) cartridges. Analysis was done by isotope dilution ([D3]- or [13C3]acrylamide) electrospray LC-MS/MS using a 2 × 150 mm (or 2 × 100 mm) Thermo HyperCarb column eluted with 1 mM ammonium formate in 15% (or 10% for the 2 × 100 mm column) methanol. Thirty samples of foods were analyzed. Concentrations of acrylamide varied from 14 ng/g (bread) to 3700 ng/g (potato chips). Acrylamide was formed during model reactions involving heating of mixtures of amino acids and glucose in ratios similar to those found in potatoes. In model reactions between amino acids and glucose, asparagine was found to be the main precursor of acrylamide. Thus, in the reaction between nitrogen-15 (amido)-labeled asparagine and glucose, corresponding 15N-labeled acrylamide was formed. The yield of the model reaction is ∼0.1%. Keywords: Acrylamide; model; glucose; asparagine; Maillard reaction; LC-MS/MS</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf020889y</identifier><identifier>PMID: 12537461</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Acrylamide - analysis ; Asparagine - analysis ; Biological and medical sciences ; Bread - analysis ; Chromatography, Liquid ; Edible Grain - chemistry ; Food Analysis - methods ; Food Contamination ; Food industries ; Fundamental and applied biological sciences. 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Agric. Food Chem</addtitle><description>Acrylamide in food productschiefly in commercially available potato chips, potato fries, cereals, and breadwas determined by liquid chromatography−tandem mass spectrometry (LC-MS/MS). Samples were homogenized with water/dichloromethane, centrifuged, and filtered through a 5 kDa filter. The filtrate was cleaned up on mixed mode, anion and cation exchange (Oasis MAX and MCX) and carbon (Envirocarb) cartridges. Analysis was done by isotope dilution ([D3]- or [13C3]acrylamide) electrospray LC-MS/MS using a 2 × 150 mm (or 2 × 100 mm) Thermo HyperCarb column eluted with 1 mM ammonium formate in 15% (or 10% for the 2 × 100 mm column) methanol. Thirty samples of foods were analyzed. Concentrations of acrylamide varied from 14 ng/g (bread) to 3700 ng/g (potato chips). Acrylamide was formed during model reactions involving heating of mixtures of amino acids and glucose in ratios similar to those found in potatoes. In model reactions between amino acids and glucose, asparagine was found to be the main precursor of acrylamide. Thus, in the reaction between nitrogen-15 (amido)-labeled asparagine and glucose, corresponding 15N-labeled acrylamide was formed. The yield of the model reaction is ∼0.1%. Keywords: Acrylamide; model; glucose; asparagine; Maillard reaction; LC-MS/MS</description><subject>Acrylamide - analysis</subject><subject>Asparagine - analysis</subject><subject>Biological and medical sciences</subject><subject>Bread - analysis</subject><subject>Chromatography, Liquid</subject><subject>Edible Grain - chemistry</subject><subject>Food Analysis - methods</subject><subject>Food Contamination</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Glucose - analysis</subject><subject>Hot Temperature</subject><subject>Isotope Labeling</subject><subject>Mass Spectrometry</subject><subject>Methods of analysis, processing and quality control, regulation, standards</subject><subject>Nitrogen Isotopes</subject><subject>Plant Tubers - chemistry</subject><subject>Solanum tuberosum - chemistry</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkMFOAjEURRujEUQX_oCZjQsTRl-nnU7rjqCAUYMKbtw0pe2YwWGGtJDIzq2_6ZdYA4GNq7u4JzfvPIROMVxiSPDVNIcEOBerPdTEaQJxijHfR00IZcxThhvoyPspAPA0g0PUwElKMspwE4mOdqtSzQpjo6KKenVt_PXP13c01HrpnK20bUejeum09e1IVSZ6rI0ti-r9GB3kqvT2ZJMt9Nq7HXcH8cOwf9ftPMSKZGIRJymeUCqowZQkQjANQAmnJlHcUgM5KJrQzIRg2hKTcTOxwUZomhOYWEZa6GK9q13tvbO5nLtiptxKYpB_-nKrH9izNTtfTmbW7MiNbwDON4DyWpW5U5Uu_I6jlDPORODiNVf4hf3c9sp9SJaRLJXjp5Ekg-c3dt9_kTe7XaW9nIZ3VeEl_xz4Cz_Be-s</recordid><startdate>20030129</startdate><enddate>20030129</enddate><creator>Becalski, Adam</creator><creator>Lau, Benjamin P.-Y</creator><creator>Lewis, David</creator><creator>Seaman, Stephen W</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20030129</creationdate><title>Acrylamide in Foods: Occurrence, Sources, and Modeling</title><author>Becalski, Adam ; Lau, Benjamin P.-Y ; Lewis, David ; Seaman, Stephen W</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a379t-251b4494d1432996c004384d2a8e4d0f0a4247d0a46ce3d78dbe0209c4f30be63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Acrylamide - analysis</topic><topic>Asparagine - analysis</topic><topic>Biological and medical sciences</topic><topic>Bread - analysis</topic><topic>Chromatography, Liquid</topic><topic>Edible Grain - chemistry</topic><topic>Food Analysis - methods</topic><topic>Food Contamination</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Glucose - analysis</topic><topic>Hot Temperature</topic><topic>Isotope Labeling</topic><topic>Mass Spectrometry</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><topic>Nitrogen Isotopes</topic><topic>Plant Tubers - chemistry</topic><topic>Solanum tuberosum - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Becalski, Adam</creatorcontrib><creatorcontrib>Lau, Benjamin P.-Y</creatorcontrib><creatorcontrib>Lewis, David</creatorcontrib><creatorcontrib>Seaman, Stephen W</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Becalski, Adam</au><au>Lau, Benjamin P.-Y</au><au>Lewis, David</au><au>Seaman, Stephen W</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Acrylamide in Foods: Occurrence, Sources, and Modeling</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2003-01-29</date><risdate>2003</risdate><volume>51</volume><issue>3</issue><spage>802</spage><epage>808</epage><pages>802-808</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Acrylamide in food productschiefly in commercially available potato chips, potato fries, cereals, and breadwas determined by liquid chromatography−tandem mass spectrometry (LC-MS/MS). Samples were homogenized with water/dichloromethane, centrifuged, and filtered through a 5 kDa filter. The filtrate was cleaned up on mixed mode, anion and cation exchange (Oasis MAX and MCX) and carbon (Envirocarb) cartridges. Analysis was done by isotope dilution ([D3]- or [13C3]acrylamide) electrospray LC-MS/MS using a 2 × 150 mm (or 2 × 100 mm) Thermo HyperCarb column eluted with 1 mM ammonium formate in 15% (or 10% for the 2 × 100 mm column) methanol. Thirty samples of foods were analyzed. Concentrations of acrylamide varied from 14 ng/g (bread) to 3700 ng/g (potato chips). Acrylamide was formed during model reactions involving heating of mixtures of amino acids and glucose in ratios similar to those found in potatoes. In model reactions between amino acids and glucose, asparagine was found to be the main precursor of acrylamide. Thus, in the reaction between nitrogen-15 (amido)-labeled asparagine and glucose, corresponding 15N-labeled acrylamide was formed. The yield of the model reaction is ∼0.1%. Keywords: Acrylamide; model; glucose; asparagine; Maillard reaction; LC-MS/MS</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>12537461</pmid><doi>10.1021/jf020889y</doi><tpages>7</tpages></addata></record>
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subjects	Acrylamide - analysis Asparagine - analysis Biological and medical sciences Bread - analysis Chromatography, Liquid Edible Grain - chemistry Food Analysis - methods Food Contamination Food industries Fundamental and applied biological sciences. Psychology General aspects Glucose - analysis Hot Temperature Isotope Labeling Mass Spectrometry Methods of analysis, processing and quality control, regulation, standards Nitrogen Isotopes Plant Tubers - chemistry Solanum tuberosum - chemistry
title	Acrylamide in Foods: Occurrence, Sources, and Modeling
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