Institute of Food Sciences, Department of Food Technology and Assessment , Warsaw University of Life Sciences-SGGW , Nowoursynowska 159 C , 02-776 Warsaw , Poland.
Faculty of Computer Science and Food Science , Lomza State University of Applied Sciences (LSUAS) , Akademicka 14 , 18-400 Łomża , Poland.
J Agric Food Chem. 2020 Feb 26;68(8):2562-2569. doi: 10.1021/acs.jafc.0c00412. Epub 2020 Feb 13.
This study was aimed to evaluate the level of furan and acrylamide contamination in cocoa and noncocoa raw materials, in masses from processing stages, and in chocolates originating from three factories. Acrylamide was determined by the gas chromatography-mass spectrometry (GC-MS) method using the QuEChERS procedure with dispersive solid-phase extraction clean-up and isotopic standard (2,3,3--acrylamide). Furan was analyzed by the headspace solid-phase microextraction/GC-MS technique with the -furan marker. Both analytical methods were validated in terms of accuracy, precision, and linearity as well as the limit of detection (LOD) and limit of quantification (LOQ). Among all raw materials, the most abundant in acrylamide were cocoa masses and powders (83.0-127.5 ng g). Roasting of cocoa beans increased the content of acrylamide 2-3-fold. The obtained results indicate that acrylamide might be formed during wet conching. Only in cocoa powders and lecithin, it was possible to quantify furan (3.7-10.2 and 16.3 ng g, respectively). Roasting of cocoa beans increased the content of furan from <LOD to 25.1-34.8 ng g. Because of the high volatility of furan and specific manufacturing processes, favorable conditions were created for furan evaporation. Manufactured chocolates were products with a low level of acrylamide (61.8-108.0 ng g) and a very low level of furan (<1.5 ng g).
本研究旨在评估可可和非可可原料、加工阶段的物料以及三家工厂生产的巧克力中呋喃和丙烯酰胺的污染水平。丙烯酰胺采用气相色谱-质谱（GC-MS）法，使用 QuEChERS 程序、分散固相萃取净化和同位素标准（2,3,3--丙烯酰胺）进行测定。呋喃采用顶空固相微萃取/GC-MS 技术，以-呋喃标记物进行分析。两种分析方法均在准确性、精密度、线性以及检测限（LOD）和定量限（LOQ）方面进行了验证。在所有原料中，丙烯酰胺含量最丰富的是可可物料和可可粉（83.0-127.5ng/g）。可可豆的烘焙使丙烯酰胺含量增加了 2-3 倍。研究结果表明，丙烯酰胺可能是在湿调温过程中形成的。只有在可可粉和卵磷脂中才能定量检测到呋喃（分别为 3.7-10.2 和 16.3ng/g）。可可豆的烘焙使呋喃含量从<LOD 增加到 25.1-34.8ng/g。由于呋喃的高挥发性和特定的制造工艺，为呋喃蒸发创造了有利条件。生产的巧克力是丙烯酰胺含量低（61.8-108.0ng/g）和呋喃含量极低（<1.5ng/g）的产品。
