Murkovic M
Department of Food Chemistry and Technology, Graz University of Technology, Petersgasse 12/2, 8010 Graz, Austria.
J Biochem Biophys Methods. 2004 Oct 29;61(1-2):161-7. doi: 10.1016/j.jbbm.2004.02.006.
Acrylamide is known for its potential health hazards. Recently acrylamide was found in starch containing heated foods in high concentrations which lead to the assumption that a cancer risk could be associated with the uptake of foods containing high amounts of acrylamide. This study focuses on the analysis of acrylamide in foods potentially containing this substance which is formed from natural ingredients. The highest concentrations were found in potato crisps with concentrations of above 1500 ng/g (median: 499 ng/g). Other food groups contained lower amounts: cookies with a median of 99 ng/g; crisp bread with a median of 69 ng/g; breakfast cereals with a median of 0 ng/g; popcorn and rice products with a median of 97 ng/g; potato chips with a median of 161 ng/g and coffee with a median of 169 ng/g.
丙烯酰胺因其潜在的健康危害而闻名。最近，在加热的含淀粉食品中发现了高浓度的丙烯酰胺，这导致人们认为摄入大量含丙烯酰胺的食品可能存在癌症风险。本研究重点分析了可能含有由天然成分形成的这种物质的食品中的丙烯酰胺。在薯片（炸土豆片）中发现的浓度最高，超过了1500纳克/克（中位数：499纳克/克）。其他食品类别含量较低：曲奇饼干中位数为99纳克/克；脆面包中位数为69纳克/克；早餐谷物中位数为0纳克/克；爆米花和大米制品中位数为97纳克/克；薯片中位数为161纳克/克；咖啡中位数为169纳克/克。
