食品中のアクリルアミドの分析

In April 2002, it was announced that a substance called acrylamide was produced by heating and manufacturing the foods containing many carbohydrates at high temperature. According to the International Cancer Research Organization (IARC), acrylamide is classified as "The substance which has the possibility of showing carcinogenesis in the person". In this study, we determined quantity of acrylamide contained in commercial food using LC/MS-MS. Moreover, we investigated about generation of the acrylamide in a potato using the machine for cooking. The result showed that acrylamide above 1,OOOμg/kg was detected from potato chips. Additionally, acrylamide above 100μg/kg was detected from fried potato and fried noodle. In the study about the generation of the acrylamide by heating potatos, acrylamide increased from a critical point rapidly. This showed that there was a temperature region in generation. Acrylamide of approximately 10,000μg/kg was detected by using the microwave oven under the highest heating conditions