HPLC-UV quantitative analysis of acrylamide in baked and deep-fried Chinese foods

Haiyan Wang, Feng Feng, Yong Guo, Shaomin Shuang*, Martin M F CHOI

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

42 Citations (Scopus)

Abstract

A simple and cost-effective method using high-performance liquid chromatography coupled with a diode array detector has been applied for determination of acrylamide in baked and deep-fried Chinese foods. The method entails water extraction of acrylamide, sample enrichment and clean-up by solid-phase extraction cartridges followed by detection at 210. nm. The limit of detection and the limit of quantification were 8.0 and 25. μg/kg (. S/. N=. 3 and 10, respectively). The recoveries of acrylamide in real samples were 89.0-103%. Indigenous Chinese foods including Binggan, Crisp Mahua, Mahua, Paicha, Yougao, Youtiao, moon cake and Cantonese moon cakes were analyzed for their acrylamide contents. The acrylamide contents in baked and deep-fried foods were found to be 86.3-151. μg/kg and do not relate positively to the brownness of these cooked foods. More interestingly, the acrylamide content in sweet and savory Binggan can be reduced by 31 and 38% respectively when baking soda is used. The baked and deep-fried foods containing additives such as soda, baking soda and common salt have lower acrylamide contents than expected, indicating that these food additives could possibly play a key role in minimizing the formation of acrylamide in the cooking process.

Original languageEnglish
Pages (from-to)7-11
Number of pages5
JournalJournal of Food Composition and Analysis
Volume31
Issue number1
DOIs
Publication statusPublished - Aug 2013

Scopus Subject Areas

  • Food Science

User-Defined Keywords

  • Acrylamide
  • Food analysis
  • Food composition
  • Indigenous Chinese food

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