Levels Of Acrylamide In Fried Or Baked Foods And The Measures For Its Reduction

Objective:To set up a method for determination of acrylamide in foods by gas chromatography and use the method to determine the acrylamide level in general fried or baked foods, then to estimate the exposure of acrylamide by food, meanwhile, to search for the feasible measure to reduce its level.Methods:Fried and baked foods obtained from local market were analyzed by GC after extraction, bromization and evaporation. The GC analysis was carried out by using Elite-Wax capillary column and electron capture detector. The dietary survey by asking food intake was carried out to estimate the acrylamide exposure by food. To reduce acrylamide levels in fried bread stick, lower frying temperature and adding vitamin C or vitamin E to the dough were tried.Results:1.The method for determination of acrylamide is good at its stability and sensibility. The linear range is 0 to 2000μg/kg and the limit of detection is 3μg/kg. The relative standard deviation is 3.04%- 4.15% and the recovery is 70% for 5μg acrylamide addition。2. Twelve kinds of fried or baked foods were determined, acrylamide amount ranged from <3 to 1396μg/kg. The amounts were different in variety of foods,even in the same food, the amounts were variable.3.The acrylamide exposure by food estimated on the investigated persons was 23.78μg/d . The exposure was no difference in gender, but was in age, the group under...