Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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An In vitro Enzymatic Digestion Method for Estimation of the Acrylamide Contents of Foods

  • Kim, So-Hyun (Department of Food Science and Technology, Ewha Womans University) ;
  • Yoon, Ko-Woon (Department of Food Science and Technology, Ewha Womans University) ;
  • Kim, Mi-Kyo (Department of Food Science and Technology, Ewha Womans University) ;
  • Paek, Se-Hee (Department of Food Science and Technology, Ewha Womans University) ;
  • Choi, Dong-Mi (Food Safety Evaluation Department, Korea Food and Drug Administration) ;
  • Oh, Sang-Suk (Department of Food Science and Technology, Ewha Womans University) ;
  • Park, Jin-Byung (Department of Food Science and Technology, Ewha Womans University)
  • Published : 2007.06.30
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Abstract

In this study, the acrylamide contents of foods were estimated via liquid chromatography (LC)/mass spectrometry (MS)/MS after the food matrix constituents had been degraded with digestive enzymes (i.e., pepsin and pancreatin) and extracted with water. The quantities of acrylamide released from samples of cereal, potato chips, peanuts, and coffee were $62{\pm}5.1,\;970,\;106{\pm}20$, and 890 ppb, respectively. No acrylamide was detected in samples of soybean curd (tofu), fish cake, and ham. Compared to the amounts of acrylamide detected after extraction with water only, we noted no significant differences in the soybean curd, fish cake, potato chip, ham, and coffee samples. However, the quantities of acrylamide released from the cereal and peanut samples were approximately 2-fold larger following pretreatment with the digestive enzymes. This study presents a new in vitro enzymatic digestion method which allows for a more accurate estimation of the acrylamide contents of foods.

Keywords

References

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