Department of Food and Drug, Seoul Metropolitan Government Research Institute of Public Health and Environment, 30, Janggunmaeul 3-gil, Gwacheon, Republic of Korea.
Department of Food and Drug, Seoul Metropolitan Government Research Institute of Public Health and Environment, 30, Janggunmaeul 3-gil, Gwacheon, Republic of Korea.
Food Chem. 2021 Oct 30;360:129740. doi: 10.1016/j.foodchem.2021.129740. Epub 2021 May 11.
An enzyme-addition method to pretreat fried fruit and vegetable chips for acrylamide analysis is reported, followed by determination of the acrylamide contents in 36 marketed fruit and vegetable chip products using LC-MS/MS. To improve the extraction process, the FDA method was modified. Specifically, digestive enzymes were added, overcoming the clogging of filters (or SPE cartridges) after extraction of vegetable chips using water. Diastase was added to extract high-starch products, including potato chips. Recoveries of 90.3-105.5% acrylamide were obtained at the spiking levels of 25-500 μg/kg. LOD and LOQ were similar between the method with (4.5 and 13.7 μg/kg) and without diastase addition (4.4 and 13.2 μg/kg). Okra chip with high mucin content was extracted after adding pepsin. This method provided a recovery of 99.8-102.2%, LOD of 6.0 μg/kg, and LOQ of 18.1 μg/kg. Both methods could be used for analyzing acrylamide, with critical method parameters satisfying European Union regulations.
本文报道了一种用于预处理油炸水果和蔬菜薯片以分析丙烯酰胺的酶添加方法，然后使用 LC-MS/MS 测定了 36 种市售水果和蔬菜薯片产品中的丙烯酰胺含量。为了改进提取过程，对 FDA 方法进行了修改。具体来说，添加了消化酶，克服了用水提取蔬菜薯片后过滤器（或 SPE 小柱）堵塞的问题。添加了酶制剂来提取包括薯片在内的高淀粉产品。在 25-500μg/kg 的添加水平下，丙烯酰胺的回收率为 90.3-105.5%。有（4.5 和 13.7μg/kg）和没有添加酶制剂（4.4 和 13.2μg/kg）的方法之间的 LOD 和 LOQ 相似。加入胃蛋白酶后提取了含有高粘蛋白的秋葵薯片。该方法的回收率为 99.8-102.2%，LOD 为 6.0μg/kg，LOQ 为 18.1μg/kg。这两种方法都可用于分析丙烯酰胺，关键方法参数符合欧盟法规。
