Acrylamide in Romanian food using HPLC-UV and a health risk assessment

被引：38
|
作者：
Oroian, Mircea [1 ]
Amariei, Sonia [1 ]
Gutt, Gheorghe [1 ]
机构：
[1] Stefan Cel Mare Univ Suceava, Fac Food Engn, Suceava, Romania
来源：
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE | 2015年 / 8卷 / 02期
关键词：
acrylamide; HPLC; DAD detector; coffee; French fries; potato chips; GAS-CHROMATOGRAPHY; POTATO-CHIPS; HEMOGLOBIN; ASPARAGINE; SNACKS;
D O I：
10.1080/19393210.2015.1010240
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of this study was to investigate the level of acrylamide from coffee, potato chips and French fries in Romanian food. According to the European Food Safety Authority, coffee beans, potato chips and French fries have the highest levels of acrylamide. For this survey, 50 samples of coffee beans, 50 samples of potato chips and 25 samples of French fries were purchased from different producers from the Romanian market. Acrylamide levels have been quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD) method, using water as mobile phase. Health risk assessment was achieved by computing the average daily intake, hazard quotient, cumulative risk, carcinogenic risk and cancer risk. For coffee, potato chips and French fries, acrylamide was not shown to pose a health risk in Romanian food.
引用
收藏
页码：136 / 141
页数：6
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