Earticle

초록

영어

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±5.1, 970, 106±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

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• 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 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664