54I-15 |
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J. Y. PARK1, H. Y. Kim1, M. S. Lee1, M. K. Yoo1, C. T. Kim2, and S. Oh1. (1) Dept. of Food and Nutritional Sciences, Ewha Womens Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, South Korea, (2) R & D Center, Analysis Team, Nong Shim Co., Ltd, 203-1 Dangjeong-dong, Gunpo-si, Gyeonggi-do, 435-713, South Korea Acrylamide is classified as possible carcinogenic compound to humans. It occurs in cooked carbohydrate-rich food as a result of excessive heating during preparation and/or processing of foods. Since the first Swedish report published, similar findings have been reported by researchers in other countries. This study is aimed at monitoring the acrylamide content in selected food products commonly consumed in Korea. Two hundred fifty-nine samples were categorized into ten groups and analyzed for the quantitation of acrylamide. These products were selected based on their volume for the purpose of comparison with reported results. Samples were purchased in local markets, prepared, and analyzed with LC/MS/MS methods adopted by FDA. Acrylamide concentrations of samples were ND-18 ppb in cooked rices and porridges, ND-28 ppb in soup products, ND-22 ppb in fried-fish products, ND-218 ppb in boiled-down products, < 10 ppb in seasoned products, and < 10 ppb in roasted products.
Session 54I, Toxicology & Safety Evaluation: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |