Mojska Hanna, Gielecińska Iwona
Department of Food and Food Supplements, National Food and Nutrition Institute, Warsaw, Poland.
Rocz Panstw Zakl Hig. 2013;64(3):173-81.
Many animal studies have shown that acrylamide is both neurotoxic and carcinogenic. The first reports of acrylamide actually having been found in foodstuffs were published in 2002 by the Swedish National Food Agency in conjunction with scientists from the University of Stockholm. It has since been demonstrated that acrylamide arises in foodstuffs by the Maillard reaction, ie. between free asparagine and reducing sugars at temperatures >120 degrees C. Coffee in fact, forms one of the principal dietary sources of acrylamide, where it is normally drunk in large quantities throughout many countries worldwide that includes Poland. Thus, it constitutes a major dietary component in a wide range of population groups, mainly ranging from late adolescents to the elderly.
To determine the acrylamide level in commercial samples of roasted and instant coffee and in coffee substitutes by LC-MS/MS method. The influence of coffee species and colour intensity of coffee on acrylamide level was also detailed.
A total of 42 samples of coffee were analysed which included 28 that were ground roasted coffee, 11 instant coffees and 3 coffee substitutes (grain coffee). Analytical separation of acrylamide from coffee was performed by liquid chromatography followed by tandem mass spectrometry (LC-MS/MS). To evaluate the colour intensity of ground roasted coffee and instant coffee we used method of arranging (sequence).
The highest mean acrylamide concentrations were found in coffee substitutes (818 pg/kg) followed by instant coffee (358 microg/kg) and then roasted coffee (179 microg/kg). One single cup of coffee (160 ml) delivered on average from 0.45 microg acrylamide in roasted coffee to 3.21 microg in coffee substitutes. There were no significant differences in acrylamide level between the coffee species ie. Arabica vs Robusta or a mixture thereof. The various methods of coffee manufacture also showed no differences in acrylamide (ie. freeze-dried coffee vs agglomerated coffee). A significant negative correlation was observed between acrylamide levels and the intensity of colour in roasted coffee; this was not the case however for instant coffee.
It was demonstrated that roasting process had the most significant effect on acrylamide levels in natural coffee, however there were no relationships found with coffee species. Due to the high acrylamide levels demonstrated in coffee substitutes, recommended amounts should be defined and manufacturers should be obliged to reduce such levels in these products.
许多动物研究表明，丙烯酰胺具有神经毒性和致癌性。2002年，瑞典国家食品局与斯德哥尔摩大学的科学家联合发表了关于在食品中实际发现丙烯酰胺的首批报告。此后已证明，食品中的丙烯酰胺是由美拉德反应产生的，即在温度>120摄氏度时游离天冬酰胺与还原糖之间的反应。事实上，咖啡是丙烯酰胺的主要膳食来源之一，在包括波兰在内的世界许多国家，人们通常大量饮用咖啡。因此，它是广泛人群群体中的主要膳食成分，主要范围从青少年后期到老年人。
通过液相色谱 - 串联质谱法（LC-MS/MS）测定烘焙咖啡和速溶咖啡商业样品以及咖啡替代品中的丙烯酰胺水平。还详细研究了咖啡品种和咖啡颜色强度对丙烯酰胺水平的影响。
共分析了42个咖啡样品，其中包括28个研磨烘焙咖啡、11个速溶咖啡和3个咖啡替代品（谷物咖啡）。通过液相色谱随后串联质谱法（LC-MS/MS）从咖啡中分析分离丙烯酰胺。为了评估研磨烘焙咖啡和速溶咖啡的颜色强度，我们使用了排列（排序）方法。
在咖啡替代品中发现的丙烯酰胺平均浓度最高（818 pg/kg），其次是速溶咖啡（358μg/kg），然后是烘焙咖啡（179μg/kg）。一杯咖啡（160毫升）平均提供的丙烯酰胺量从烘焙咖啡中的0.45μg到咖啡替代品中的3.21μg不等。不同咖啡品种之间即阿拉比卡咖啡与罗布斯塔咖啡或它们的混合物之间的丙烯酰胺水平没有显著差异。咖啡的各种制作方法在丙烯酰胺方面也没有差异（即冻干咖啡与团聚咖啡）。在烘焙咖啡中观察到丙烯酰胺水平与颜色强度之间存在显著的负相关；然而速溶咖啡并非如此。
结果表明，烘焙过程对天然咖啡中的丙烯酰胺水平影响最大，然而未发现与咖啡品种有关。由于咖啡替代品中显示出高丙烯酰胺水平，应确定推荐用量，并且制造商应被迫降低这些产品中的此类水平。
