Hoenicke Katrin, Gatermann Robert
Eurofins, Wiertz-Eggert-Jörissen, Stenzelring 14 b, D-21107 Hamburg, Germany.
J AOAC Int. 2005 Jan-Feb;88(1):268-73.
Acrylamide levels in a variety of food samples were analyzed before and after 3 months of storage at 10 degrees-12 degrees C. The analysis was performed by liquid chromatography tandem mass spectrometry (LC/MS/MS) using deuterium-labeled acrylamide as internal standard. Acrylamide was stable in most matrixes (cookies, cornflakes, crispbread, raw sugar, potato crisps, peanuts) over time. However, slight decreases were determined for dietary biscuits (83-89%) and for licorice confection (82%). For coffee and cacao powder, a significant decrease occurred during storage for 3 or 6 months, respectively. Acrylamide concentrations dropped from 305 to 210 microg/kg in coffee and from 265 to 180 microg/kg in cacao powder. On the contrary, acrylamide remained stable in soluble coffee as well as in coffee substitutes. Reactions of acrylamide with SH group-containing substances were assumed as the cause for acrylamide degradation in coffee and cacao. Spiking experiments with acrylamide revealed that acrylamide concentrations remained stable in baby food, cola, and beer; however, recovery levels dropped in milk powder (71%), sulfurized apricot (53%), and cacao powder (17%). These observations suggest that variations in the acrylamide content of food, especially in coffee and cacao, can vary depending on the storage time because special food constituents and/or reaction products can affect the levels.
对各种食品样本在10摄氏度至12摄氏度下储存3个月前后的丙烯酰胺水平进行了分析。分析采用液相色谱串联质谱法（LC/MS/MS），以氘标记的丙烯酰胺作为内标。随着时间的推移，丙烯酰胺在大多数基质（饼干、玉米片、脆饼、原糖、薯片、花生）中保持稳定。然而，膳食饼干（83 - 89%）和甘草糖（82%）中的丙烯酰胺含量略有下降。对于咖啡和可可粉，在储存3个月和6个月期间分别出现了显著下降。咖啡中的丙烯酰胺浓度从305微克/千克降至210微克/千克，可可粉中的丙烯酰胺浓度从265微克/千克降至180微克/千克。相反，丙烯酰胺在速溶咖啡和咖啡替代品中保持稳定。丙烯酰胺与含SH基团的物质发生反应被认为是咖啡和可可中丙烯酰胺降解的原因。用丙烯酰胺进行的加标实验表明，丙烯酰胺浓度在婴儿食品、可乐和啤酒中保持稳定；然而，奶粉（71%）、硫化杏（53%）和可可粉（17%）中的回收率下降。这些观察结果表明，食品中丙烯酰胺含量的变化，尤其是咖啡和可可中的变化，可能会因储存时间而异，因为特殊的食品成分和/或反应产物会影响其含量水平。
