LC-MS/MS Analysis of Emerging Food Contaminants Quantitation and Identification Acrylamide in Starch-Rich Food
نویسنده
چکیده
In early 2002, Swedish scientists discovered unexpected high levels of acrylamide in the blood of unexposed workers leading to the hypothesis that acrylamide might be present via dietary exposure. The Swedish National Food Administration reported the presence of relevant amounts of acrylamide in starch-rich foods cooked at high temperatures, such as French fries, potato chips, baked goods, cereals, chocolate, and roasted coffee. These findings were soon confirmed by other research groups and, together with stakeholders, efforts were carried out to build greater understanding of acrylamide concerning the mechanism of its formation in foods, the risks associated for consumers, and possible strategies to lower acrylamide levels in foodstuffs.
منابع مشابه
LC-MS/MS Analysis of Emerging Food Contaminants Quantitation and Identification of Dicyandiamide in Milk and other Protein-Rich Foods
متن کامل
LC-MS/MS Analysis of Emerging Food Contaminants Identification of Artificial Colors and Dyes in Food Samples using LC-HR-MS/MS
Analytical methods used to test for the presence of banned colors and dyes in food include TLC-UV/VIS, LC-UV/VIS, and LC-MS. Such methods have limited selectivity and sensitivity and are therefore only used for target analysis. Recent advancements in LC-HR-MS technology provide the ability to perform targeted and non-targeted screening in food samples on a routine basis. The exact mass and MS/M...
متن کاملEvaluation of Acrylamide in Food from China by a LC/MS/MS Method
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 produc...
متن کاملIdentification and quantification of lichenysin - a possible source of food poisoning.
Lichenysin produced by 53 different Bacillus licheniformis strains has been structurally examined with a qualitative liquid chromatography-tandem mass spectrometry (LC-MS/MS) method using quadrupole-time-of-flight mass spectrometry. The same lichenysin isoforms are produced from all strains, indicating that the growth conditions have a stronger influence on the lipopeptide production than the g...
متن کاملEvaluation of Acrylamide Contents of Potato Crisps Sold in Iranian Markets
: Fried products derived from potato, particularly potato crisp have been widely included in food basket of the households in the recent years in Iran. Potato crisp, among other products, is of great importance and is considered as competitive products. This product is in the list of the food products with high acrylamide content. Therefore, due to the nutritional importance of this product and...
متن کامل