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  • Title: [Comparison of the acrylamide level in microwaved popcorn with that of ordinarily heated one].
    Author: Sun S, Xia Y, Liu X, Hu X.
    Journal: Wei Sheng Yan Jiu; 2007 Mar; 36(2):220-2. PubMed ID: 17555107.
    Abstract:
    OBJECTIVE: To establish a method of examining acrylamide in cooked popcorn. METHODS: Solid phase extraction/gas chromatography (SPE/GC) was established with N, N-dimethyl acrylamide as internal standard. RESULTS: The detection limit and the quantification limit were estimated at 3 microg/L and 10 microg/L, respectively, and the linear correlation coefficient was 0.9969. Seven commercial popcorn samples with different flavors were collected and tested in this paper. The RSD of acrylamide level of caramel sweet popcorn microwaved was 1.95 % (n = 6). When the commercial popcorns of caramel sweet and cream salted were microwaved (A and D) or conventional heated (A' and D'), the acrylamide levels reached [Am]A = 1017 microg/kg, [Am]D = 146.5 microg/kg, [Am]A, = 2206 microg/kg and [Am]D = 970.1 microg/kg, respectively. CONCLUSION: The microwaved popcorns tested are safer in general because the acrylamide level of them except that with high simple sugar content is obviously lower than that of ordinarily heated one.
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