Verification of the findings of acrylamide in heated foods.

摘要: We report here the first confirmation of recent Swedish findings acrylamide in heated foods. The verification exercise used an LC-MS/MS method developed for purpose as well established GCMS analysis. was suitable direct determination aqueous extracts foods by isotope dilution mass spectrometry (IDMS) using triply deuterated acrylamide. Some food matrices were not suited to new and mixed-mode solid-phase extraction (SPE) clean these extracts. tested included UK versions some key groups analysed Sweden. Also under home-cooking conditions. There good agreement between results GC-MS levels found similar those reported corresponding study. analyses confirmed that is absent from raw or boiled but present at significant fried, grilled, baked toasted highest result 12000 microg kg(-1) overcooked oil-fried chips.