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  • Title: Acrylamide in Asian foods in Hong Kong.
    Author: Leung KS, Lin A, Tsang CK, Yeung ST.
    Journal: Food Addit Contam; 2003 Dec; 20(12):1105-13. PubMed ID: 14726273.
    Abstract:
    About 400 food samples, mainly Asian foods available in Hong Kong, were tested for acrylamide by an LC-MS/MS method using [1, 2, 3-(13)C(3)]-acrylamide as surrogate. The acrylamide levels in the more commonly consumed food items in the food groups such as rice and rice products, noodles, bakery and batter-based products, were generally less than 60 microg kg(-1). Higher levels were found in the food groups such as biscuit-related products and crisps. The highest levels were detected in potato crisps (1500-1700 microg kg(-1)). Lower levels were found in rye flour-based crisps (440 microg kg(-1)), followed by corn-based (65 to 230 microg kg(-1)) and wheat flour-based crisps (61-200 microg kg(-1)), and then rice flour-based crisps (15-42 microg kg(-1)). The acrylamide formation during deep frying of a wheat flour-based product, Chinese fried fritter, was studied. Deep-frying at 170 degrees C resulted in gentle but steady rise in acrylamide content. A steep rise for frying at 210 degrees C was recorded. The moisture content of the product decreased with frying time, but the fat content increased. It is proposed that the reaction for the formation of acrylamide was initiated on the surface and then penetrated into the interior of the food matrix by heat transfer via radiation/conduction and diffusion of hot oil.
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