Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Preliminary Acrylamide Monitoring of Domestic Heat-Treated Food Products

국내 가열식품군의 아크릴아마이드 예비 모니터링

  • Published : 2003.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

Acrylamide is considered as potential carcinogen and genotoxicant. Swedish National Food Administration reported that acrylamide was detected in heat treated starch rich food products. Acrylamide formation during food processing was confirmed by researchers of other countries including UK, Norway, Japan, Switzerland, and United States. It is noticed that the formation of acrylamide in potato products was greater than other food products. It may be due to high concentration of asparagine and glucose in potato products comparing to those of other food products. Interaction between asparagine and glucose during heat treatment resulted in acrylamide formation via Maillard reaction. Analytical method (LC-MS/MS) adopted by FDA was performed to monitor acrylamide concentrations in domestic food products. Acrylamide quantitation in several food categories, such as raw materials, boiled foods, fried foods, hardtacks, breads, breakfast cereals, potato chips, french fries, biscuits, and others, were carried out.

2002년 4월 스웨덴의 국립식품청인 SNFA(Swedish National Food Administration)에서 발암의심 물질인 아크릴아마이드가 식품에서 검출되었다고 보고하였다. 그 후 영국, 노르웨이, 스위스, 독일, 미국, 일본, 캐나다 등에서 가열 처리된 식품 중 아크릴아마이드 생성을 확인하였다. 이에 본 연구에서는 미국 FDA에서 추천하는 Liquid chromatography-tandem mass spectrometry(LC-MS/MS) 방법을 이용하여 국내 식품의 아크릴아마이드 검출양을 모니터링하였다. 모니터링 결과, 원료식품인 생감자와, 쌀을 원료로 하여 가열한 밥에서는 아크릴아마이드가 검출되지 않았으며, 도넛은 <30, 36 ppb 검출되었다. 건빵은 854, 1081 ppb 식빵에서는 <30 ppb, 시리얼은 $51{\sim}283\;ppb$ 검출되었다. 감자칩과 감자스낵은 $598{\sim}1709\;ppb$, 비스킷은 $115{\sim}241\;ppb$, 후렌치 후라이는 $341{\sim}1896\;ppb$ 검출되었다. 커피는 $160{\sim}220\;ppb$, 초코릿은 $47{\sim}63\;ppb$ 검출되었다.

Keywords

References

  1. SNFA. Acrylamide in foodstuffs, consumption and intake. Swedish National Food Administration. http://www.slv.se/engdefault.asp (2002)
  2. SNFA. Acrylamide is formed during the preparation of food and occurs in many foodstuffs. Swedish National Food Administration. http://www.slv.se/engdefault.asp (2002)
  3. SNFA. Analytical methodology and survey results for acrylamide in foods. Swedish National Food Administration. http:// www.slv.se/engdefault.asp (2002)
  4. SNFA. Summary-Acrylamide in heat-processed foods. Swedish National Food Administration. http://www.slv.se/engdefault.asp (2002)
  5. Tornqvist, M., Tareke, E., Rydberg, P., Karlsson, P. and Eriksson, S. Analysis of acrylamide. a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 50: 4998-5006 (2002) https://doi.org/10.1021/jf020302f
  6. Becalski, A., Lau, B.P.-Y., Lewis, D. and Seaman, S.W. Acrylamide in foods: occurrence, sources, and modeling. J. Agric. Food Chem. 51: 802-808 (2003) https://doi.org/10.1021/jf020889y
  7. FDA. Acrylamide Infonet. U.S. Department of health and human services, U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Plant & Dairy Foods & Beverages. http://www.cfsan.fda.gov/-lrd/pestadd.html#acrylamide (2002)
  8. FDA. Detection and quantitation of acrylamide in foods. U.S. Department of Health and Human Services, U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Plant & Dairy Foods & everages. http://www.cfsan.fda.gov/-lrd/pestadd.html#acrylamide (2002)
  9. FDA. Exploratory data on acrylamide in foods. U.S. Department of Health and Human Services, U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition. http:// www.cfsan.fda.gov/-Ird/pestadd.html#acrylamide (2002)
  10. FSA. Paper and board packaging; Not likely to be a source of acrylamide in food. Food Standards Agency. http:// www.food.gov.uk (2002)
  11. NFRI. Analysis of acrylamide in processed foods in Japan. National Food Research Institute. http://aa.iacfc.affrc.go.jp (2002)
  12. Rosen, J. and Hellenas, K.-E. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst 127: 880-882 (2002) https://doi.org/10.1039/b204938d
  13. Mottram, D.S., Wedzicha, B.L. and DodsOn, A.T. Acrylamide is formed in the maillard reaction. Nature 419: 448-449 (2002) https://doi.org/10.1038/418448a
  14. Stadler, R.H., Blank, I., Varga, N., Robert, F, Hau, J., Guy, A.P., Robert, M.-C. and Riediker, S. Acrylamide from maillard reaction products. Nature 419: 449 (2002) https://doi.org/10.1038/419449a
  15. Martin, F.L. and Ames, J.M. Formation of strecker aldehydes and pyrazines in a fried potato model system. J. Agric. Food Chem. 49: 3885-3892 (2001) https://doi.org/10.1021/jf010310g