TY - JOUR
T1 - An in vitro enzymatic digestion method for estimation of the acrylamide contents of foods
AU - Kim, So Hyun
AU - Yoon, Ko Woon
AU - Kim, Mi Kyo
AU - Paek, Se Hee
AU - Choi, Dongmi
AU - Oh, Sangsuk
AU - Park, Jin Byung
PY - 2007
Y1 - 2007
N2 - 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.
AB - 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.
KW - Acrylamide
KW - Enzymatic digestion
KW - Pancreatin
KW - Pepsin
UR - http://www.scopus.com/inward/record.url?scp=49749151448&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:49749151448
SN - 1226-7708
VL - 16
SP - 493
EP - 495
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 3
ER -