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Evaluation of Acrylamide in Food from China by a LC/MS/MS Method

机译：LC / MS / MS法评估中国食品中的丙烯酰胺

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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.
机译：丙烯酰胺是具有神经毒性活性的潜在致癌化合物。在这项研究中，使用LC / MS / MS方法评估了来自中国的123种食品样本中丙烯酰胺的含量。 123个样本中的一百一十五（115）显示丙烯酰胺的阳性水平为0.41至4,126.26μg/ kg。通常，在油炸产品中发现最高的丙烯酰胺含量，例如土豆，虾条和米壳，平均值分别为604.27、341.40和201.51μg/ kg。加热的富含蛋白质的食物还显示出一些丙烯酰胺含量（范围从2.31到78.57μg/ kg）。结果表明，加工后的零食和日常食用的食物中均存在潜在的丙烯酰胺公共卫生风险。这项研究提供了有关来自中国的各种热处理食品中丙烯酰胺含量的新信息。

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