Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy and Food Sciences, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain.
Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy and Food Sciences, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain; Research Group in Alternative Methods for Determining TOXICS Effects and Risk Assessment of Contaminants and Mixtures RiskTox Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Valencia, Spain.
Food Chem. 2024 Dec 1;460(Pt 1):140494. doi: 10.1016/j.foodchem.2024.140494. Epub 2024 Jul 17.
Acrylamide (AA) is produced through the reaction between sugars and amino acids present in starchy foods cooked at high temperature. It is classified as probably carcinogenic to humans. In 2019, the European Commission reported a list of foods for monitoring the presence of AA, which includes cereal snacks. This study presents the development and validation of an analytical approach for detecting AA in popcorn and corn-based snacks. It includes solid-liquid extraction and clean-up with dispersive solid phase extraction followed by analysis through liquid chromatography coupled with tandem mass spectrometry. The proposed method was characterized in terms of recoveries (84-105%), and precision (< 16.1%). Limits of quantification were 17 and 60 μg kg for corn and popcorn, respectively. Sustainability of the methodology was evaluated using AGREEprep and BAGI, providing values of 0.43 and 65.0, respectively. Twenty-four corn-based products were analyzed, with AA levels from 219 to 418 μg kg.
丙烯酰胺（AA）是由高温烹饪的淀粉类食物中存在的糖和氨基酸反应生成的。它被归类为可能对人类致癌。2019 年，欧盟委员会报告了一份用于监测 AA 存在的食品清单，其中包括谷物零食。本研究提出了一种用于检测爆米花和玉米基零食中 AA 的分析方法的开发和验证。它包括固液萃取和分散固相萃取净化，然后通过液相色谱-串联质谱进行分析。该方法的回收率为 84-105%，精密度（<16.1%）。玉米和爆米花的定量限分别为 17 和 60μgkg。使用 AGREEprep 和 BAGI 评估方法的可持续性，分别提供 0.43 和 65.0 的值。分析了 24 种玉米基产品，AA 水平从 219 到 418μgkg。
