ABSTRACT
Acrylamide is potential carcinogenic compound that possesses neurotoxicity activity. In this study, the levels of acrylamide in 123 selected food samples from China was evaluated using a LC/MS/MS method. One hundred and fifteen (115) out of 123 samples showed positive levels of acrylamide in the range of 0.41 to 4,126.26 µg/kg. Generally, the highest acrylamide levels were found in fried products, such as potato, prawn strips and rice crust, with average values of 604.27, 341.40, and 201.51 µg/kg, respectively. Heated protein-rich food also showed some acrylamide content (ranging from 2.31 to 78.57 µg/kg). The results revealed that a potential acrylamide public health risk occurred in processed snacks, as well as the food consumed daily. This study supplied new information on acrylamide content of a variety of heat-treated foods from China.
Subject(s)
Acrylamide/analysis , Chromatography, Liquid/methods , Food Analysis , Tandem Mass Spectrometry/methods , China , Limit of DetectionABSTRACT
The occurrence and levels of benzo[a]pyrene in various heat-treated foods from China were evaluated by high-performance liquid chromatography-fluorescence detection. In a total of 119 samples, 105 were found to contain benzo[a]pyrene at levels of 0.03 to 19.75 µg/kg. The benzo[a]pyrene contents in 12 animal source foods were higher than the Chinese maximum permissible level in food (5 µg/kg) and the highest level was 19.75 µg/kg, nearly four times the maximum permissible level. The results revealed a widespread carinogenic public health risk from benzo[a]pyrene in heat-treated foods. The highest benzo[a]pyrene levels were found in animal source samples such as charcoal-grilled and smoked meats, especially pork, beef and sausage, while trace levels of benzo[a]pyrene were present in grain food. Charcoal-grilled vegetables were found to also contain certain levels of benzo[a]pyrene. This study provided new information on benzo[a]pyrene content of a variety of heat-treated foods from China.
