Tareke Eden, Rydberg Per, Karlsson Patrik, Eriksson Sune, Törnqvist Margareta
Department of Environmental Chemistry, Stockholm University, S-106 91 Stockholm, Sweden.
J Agric Food Chem. 2002 Aug 14;50(17):4998-5006. doi: 10.1021/jf020302f.
Reaction products (adducts) of acrylamide with N termini of hemoglobin (Hb) are regularly observed in persons without known exposure. The average Hb adduct level measured in Swedish adults is preliminarily estimated to correspond to a daily intake approaching 100 microg of acrylamide. Because this uptake rate could be associated with a considerable cancer risk, it was considered important to identify its origin. It was hypothesized that acrylamide was formed at elevated temperatures in cooking, which was indicated in earlier studies of rats fed fried animal feed. This paper reports the analysis of acrylamide formed during heating of different human foodstuffs. Acrylamide levels in foodstuffs were analyzed by an improved gas chromatographic-mass spectrometric (GC-MS) method after bromination of acrylamide and by a new method for measurement of the underivatized acrylamide by liquid chromatography-mass spectrometry (LC-MS), using the MS/MS mode. For both methods the reproducibility, given as coefficient of variation, was approximately 5%, and the recovery close to 100%. For the GC-MS method the achieved detection level of acrylamide was 5 microg/kg and for the LC-MS/MS method, 10 microg/kg. The analytic values obtained with the LC-MS/MS method were 0.99 (0.95-1.04; 95% confidence interval) of the GC-MS values. The LC-MS/MS method is simpler and preferable for most routine analyses. Taken together, the various analytic data should be considered as proof of the identity of acrylamide. Studies with laboratory-heated foods revealed a temperature dependence of acrylamide formation. Moderate levels of acrylamide (5-50 microg/kg) were measured in heated protein-rich foods and higher contents (150-4000 microg/kg) in carbohydrate-rich foods, such as potato, beetroot, and also certain heated commercial potato products and crispbread. Acrylamide could not be detected in unheated control or boiled foods (<5 microg/kg). Consumption habits indicate that the acrylamide levels in the studied heated foods could lead to a daily intake of a few tens of micrograms.
在无已知丙烯酰胺接触史的人群中，经常能观察到丙烯酰胺与血红蛋白（Hb）N端的反应产物（加合物）。据初步估算，瑞典成年人中测得的血红蛋白加合物平均水平相当于每日丙烯酰胺摄入量接近100微克。由于这种摄入率可能与相当大的癌症风险相关，因此确定其来源被认为很重要。据推测，丙烯酰胺是在烹饪过程中温度升高时形成的，这在早期对喂食油炸动物饲料的大鼠的研究中得到了证实。本文报告了对不同人类食物加热过程中形成的丙烯酰胺的分析。在对丙烯酰胺进行溴化后，通过改进的气相色谱 - 质谱联用（GC - MS）方法以及采用MS/MS模式通过液相色谱 - 质谱联用（LC - MS）测量未衍生化丙烯酰胺的新方法，对食物中的丙烯酰胺水平进行了分析。对于这两种方法，以变异系数表示的重现性约为5%，回收率接近100%。对于GC - MS方法，丙烯酰胺的检测限为5微克/千克，对于LC - MS/MS方法为10微克/千克。用LC - MS/MS方法获得的分析值是GC - MS值的0.99（0.95 - 1.04；95%置信区间）。LC - MS/MS方法更简单，对于大多数常规分析更可取。综合来看，各种分析数据应被视为丙烯酰胺身份的证据。对实验室加热食物的研究揭示了丙烯酰胺形成与温度的相关性。在加热的富含蛋白质的食物中测得中等水平的丙烯酰胺（5 - 50微克/千克），在富含碳水化合物的食物中含量更高（150 - 4000微克/千克），如土豆、甜菜根，以及某些加热的商业土豆制品和脆饼。在未加热的对照品或水煮食物中未检测到丙烯酰胺（<5微克/千克）。消费习惯表明，所研究的加热食物中的丙烯酰胺水平可能导致每日摄入量达到几十微克。
