西班牙特定食品中的丙烯酰胺含量：饼干及面包制品调查

Acrylamide content of selected Spanish foods: survey of biscuits and bread derivatives.

作者信息

Rufian-Henares Jose A, Arribas-Lorenzo Gema, Morales Francisco J

机构信息

Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Jose Antonio Novais 10, Madrid 28040, Spain.

出版信息

Food Addit Contam. 2007 Apr;24(4):343-50. doi: 10.1080/02652030601101169.

DOI:10.1080/02652030601101169

PMID:17454107

Abstract

An overview of the acrylamide content in commercial biscuits and bread derivatives (bread sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide was determined by stable isotope dilution LC-MS with an LOQ of 30 microg kg(-1). Acrylamide content ranged from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 microg kg(-1) for biscuits, crisp bread, crackers and bread sticks, respectively. Acrylamide was significantly higher in samples when ammonium hydrogen carbonate had been used as a rising agent and high fibre content (>5%) used in the formulation, but lower when functional ingredients, such as polyols, were used. An estimation of the acrylamide dietary exposure related to biscuits and bread derivatives was calculated as 0.082 microg kg(-1) day(-1). Estimated dietary intake were 0.002 and 0.058 microg kg(-1) day(-1) for crackers and biscuits, respectively.

摘要

本文介绍了西班牙市场上销售的商业饼干和面包衍生物（面包棒、面包皮、饼干）中丙烯酰胺含量的概况。采用稳定同位素稀释液相色谱 - 质谱法测定丙烯酰胺，定量限为30μg kg⁻¹。饼干、脆面包、饼干和面包棒的丙烯酰胺含量分别为<定量限 - 2085、<定量限 - 151、<定量限 - 296和<定量限 - 323μg kg⁻¹。当使用碳酸氢铵作为膨松剂且配方中纤维含量高（>5%）时，样品中的丙烯酰胺含量显著较高，但使用多元醇等功能性成分时含量较低。与饼干和面包衍生物相关的丙烯酰胺膳食暴露估计值经计算为0.082μg kg⁻¹ 天⁻¹。饼干和饼干的估计膳食摄入量分别为0.002和0.058μg kg⁻¹ 天⁻¹。