Acrylamide Monitoring of Domestic Food Product

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 6, pp. 872~878 (2004). ©The Korean Society of Food Science and Technology. ]ÚÖ®~ jÚjî ïªC ;Ò'ÁfÓ1Áf*'Á.f\ÁFÁ;²'2Á²FS2Á«K2ÁJçC* z¶L ®'·, 1(")³

(2) **¦ ª+, 2®~£®n*Ó J">î. Acrylamide Monitoring of Domestic Food Products Jae-Young Park, Cheong-Tae Kim1, Hye-Young Kim, Eun-Hee Keum, Mi-Seon Lee, So-Young Chung2, You-Sub Sho2, Jong-Ok Lee2, and Sangsuk Oh* Department of Food & Nutritional Sciences, Ewha Womans University 1 R & D Center, Analysis Team, Nong Shim Co., Ltd 2 Food Contaminant Division, Center for Food Safety Evaluation, KFDA Food products selected based on their annual sales and international acrylamide research data were analyzed for quantitation of acrylamide. Samples including raw food, substitute meal, snack, drink, and sauce products were analyzed by LC/MS/MS methods adopted by FDA. Upon comparison, concentrations of acrylamide in these products were similar to those analyzed in other countries. Key words: acrylamide, food, monitoring, french fries, potato. B. . j *j~ ¶òöB º& £ 400B~ þ2j ªC Ö "¢ B~&(22), Ê, ¢, J¦ê º& Ö" ¢ B~& (6-7,23). ® Ú jÚjî ïf ê2~ ê¢, rÆ , tortilla chip, bread crust, crisp bread ~ çë'b &B ®öB ¸~ ®î. · j Újî >~& ªC>îj öò jî¢ ?f ®~. B®öBê · jÚjî >~& ªC>î . º LC-MS/MS ªC»j Ï~ ÖÒ¾¢öB ²j>º ® 7 327B ®~ jÚjî ïj ªC~ B ®~ jÚjî ï" jvªC~¶ ~& .. 2002j ÊöB Bz &ËW ®º bî jÚjî & *ª ôf ®j & ¾Ò~&j ãÖ WB º Ö"& B>î (1). ê · ®öB jÚjî & ¦Â>î, ® , $º ® ÚöB jÚ jî Òï N& ® º Ö"& B>î (2-7). & ¾Ò ®j S Ò²f æ³'b jÚjî ö Â>Ú z~ ©b Îæº, jÚjî ëW " *ö & º æ³'b ê¯> ® (8). ® Ú jÚjî ªC»f gas chromatography(GC), high-performance liquid chromatography(HPLC)¢ mass spectrometry (MS)f O» >Ú zb, Barber f HPLCUV detector¢ ÒÏ~ jÚjî¢ ¦Â~& (8-12). j Újî ;ïªCf [2H3]acrylamide, [13C3]acrylamide¢ Ú ¦&bî ÒÏ~ liquid-chromatography-tandem mass spectrometry(LC-MS/MS) ªC O» &Ë ô ¯æ ® b, gas chromatogarphy-mass spectrometry(GC-MS)¢ Ï ªC» ê ·~² Úæ ® (13-17). jÚjî ªC» ·~² BB>B '~ Îî Vç & æ³'b Úæ ®º, 2002j 4úö B Êö Ú, 2002j 11ú , Ê*Ê, ', , ¢, ~ ¶ò& B>îb(4,8,11,17-21), f 2003. Òò 5 O» ÎîVç ò ® 7 jÚjî ï ÎîVçj *~ ²j¶& S~, · ®j ªC~V * ®FÛ6ö ² ÒB ‘"º ® ®Ïê Ö ' Â~ V& ç* 20B ® Ï(2001)’ Ûê¶ò¢ :ûb ®j F;~& (24). Ûê ¶ò¢ :ûb ® ö 'ÁFj, Òâ, Òû, ª V, î&Ö, ²Ê, Ò" j ªC~&b, *Û® Ç" Ë ~ê ®b F;~& ÚöB &Ë ô S> ® º " Kê ªC~& . $ Kj òº &" Ç ~ öò®ê ®b F;~& . jÚjî ¦Âï jv' ôf ê2~ ê¢, rÆ ê ¢®b F ;~&, 2002jê Ú ® ÎîVç Ö"öB ¸f ¦Â ~¢ ¾æî~ ê ¢ ®b ª~& . " j Ý Ú Ö B® *#æ, ;ïê ~ ªC~& . þö ÒÏ òº 327B~ ò¢ ÂîÞ(26,. *Corresponding author: Sangsuk Oh, Department of Food & Nutritional Sciences, Ewha Womans University, Seoul 120-750, Korea Tel: 82-2-3277-3558 Fax: 82-2-3277-2862 E-mail: [email protected] 872.

(3) ÚÖ®~ jÚjî ïªC. 873. Crush and homogenize sample Weigh 1 g Add 1 mL Internal standard solution Add 9 mL water Mix for 10 min on shaker Centrifuge tube at 9000 rpm for 30 min Micro Centrifuge at 9000 rpm for 4 min (0.45 µm PVDF Maxi-Spin filter tube) OASIS HLB 6 mL SPE (C8) 5 mL methanol conditioning 5 mL water conditioning 2 mL sample loading 2 mL water elution Varian SPE cartridge (Mixed mode; C8, SAX and SCX) 3 mL methanol conditioning 3 mL water conditioning All sample loading LC-MS/MS analysis Fig. 1. Scheme for acrylamide analysis (FDA, 2002).. BÞ)f *&Wz6(26, BÞ), NÊÞ6(BÞ)öB «~ ªC~& . Ë òº 4Û2oCöB ïË &~ ª C~&, ê2~ ê¢º « ê 3* Úö ªC~& . 88 5 £ jÚjî~ ªCf Aqua C18(2Ü250 mm, Phenomonex, Torrance)" ËOB electrospray positive ionization(ESI+), high-pressure liquid chromatography, S2100 Solvent Delivery System(Sykam, Germany); triple-quadrupole tandem mass spectrometer, Quattro micro(Micromass UK Ltd., Manchester, UK); data system, MassLynk version 3.5 LC-MS/MS¢ ÒÏ~& Shaking incubator(KMC-8480SF, Vision scientific Co., Korea), High speed refrigerated centrifuge(SUPRA 22K, Hanil Science Industrial, Korea), Micro centrifuge(Marathon Micro High Speed Centrifuge, Fisher Scientific, USA)¢ ÒÏ~& . &b îf Acrylamide(Sigma Chemical Company, St. Louis)¢ « ~ ÒÏ~&, Ú¦&bîf 13C3-Labeled acrylamide(Cambridge Isotope Laboratory, Andover)j «~ 4Û2oCö ïË &~ ÒÏ~& . ªCO» Ú® ÎîVçj * þ þ2 &jº ºÂ"; *ö ê²13 ÿ*ö² ~~B 13C3-labeled acrylamide¢ Ú¦& bî Î&~ ºÂ 5 ;B¢ ~ þ2ö V ÞÓÊ Î"¢ ²z > ®º O» ÿ*ö² \C»j Ï~&. (17). þ2 100 gj HMF-560 BV(Hanil Science, Korea) îz ê, 50 mL Polypropylene Copolymer Centrifuge Ware. Fig. 2. Standard curve. S: Standard, IS: Internal standard.. (Nalgene, USA)ö 1 gj ~& (Fig. 1). Ú¦&bî 13C3labeled acrylamide(200 ng/ mL in 0.1% Formic acid) 1 mLö þ2(1 g)" 9 mL Ã~>¢ IÚ shaking incubator(Vision scientific Co., Korea)ö 180 rpmb 10ª ÿn shaking ê, 30ª ÿn öªÒ(9000 rpm, Hanil Science Industrial, Korea)~& . öªÒ ê, æO[" þ2[~ 7* >Ï 5 mLj 0.45 µm PVDF Maxi-Spin filter tube(Alltech Associates, USA)ö TÎ Micro centrifuge(Fisher Scientific, USA), 9000 rpmb 4ª ÿ n öªÒ ê v «~~ SPE(Solid Phase Extraction) cartridgeö þ2j "V . ÖF PVDF Maxi-Spin filter tube öB "B þ2 2 mLf conditioning OASIS HLB SPE (200 mg packing, Waters Corporation, USA) cartridgeö "~ Ã~> 2 mL¢ º& "~& . OASIS SPE cartridge "B 4 mL þ2f conditioning Varian SPE cartridge(200 mg packing, Varian Inc., USA)ö "Î ê, LC-MS/MS ªC ~& . ¦ïF ·Wj *~ HPLC grade waterö jÚj î¢ Î&~ 5, 25, 125, 250, 500 ppb ~ ³ê~ standard solutionj ò î . Calibrationf jÚjî bf 13 C3-acrylamide b 'j¢ jv~ ¯~ rb, standard curveº þ2ö FB jÚjî ;ïö Ï>î . ò ªCÖ"º 1² ªC ¦Âï, 10 ppb ~~ ¦Âïf <10 ppb V~& .. Ö 5 V ¦ïF ¦ïF ·Wj *~ HPLC grade waterö jÚjî ¢ Î&~ 5, 25, 125, 250, 500 ppb ~ ³ê~ standard solutionj ò î . ' ³ê~ standard solution 1 mLö ªC þ2ö Î& ³êf ÿ¢ Ú¦&bî(13C3-acrylamide, 200 ppb) 1 mL¢ DÚ standard curve ·Wö Ï~& . ''~ 8 j Ö~ ¦ïFj ·W~&(Fig. 2), ¦ïF~ r8f 0.999998, r28f 0.999996 . Standard curveº þ2ö FB jÚjî ;ï Ï>î . ®«~ö V¢ ²>Nf N& ìîb ºÂ*f ®«~ö V¢ N& ®î . öò ®~-öò® öB~ öò ®f ÚöB Ö> ®º ·.

(4) ®"²æ B 36 ² B 6 ^ (2004). 874. Table 1. Acrylamide concentration in raw food products Sample Raw foods Rice 1 Milet 1 Barley 1 Red Bean 1 Mung Bean 1 Black Rice 1 Black Rice 2 Black Rice 3 Brown Rice 1 Indian Millet 1 Yellow Millet 1 Black Soybean 1 Black Soybean 2 Yellow Soybean 1. Table 2. Acrylamide concentration in substitute meal products. Acrylamide concentration (ppb) Sample 1 <10 17 <10 <10 <10 <10 <10 12 N.D. N.D. <10 <10 <10 <10. Sample. Sample 2. Boiled Rices Boiled Rice 1 Boiled Black Rice 1 Boiled Black Rice 2 Boiled Black Rice 3 Boiled Brown Rice 1 Boiled Brown Rice 2. 1). N.D.1) <10 N.D. <10 <10 <10 10 12 <10 <10 <10 <10 12 <10. 1). N.D.: Not Detected. Ç &, , Ò, K, v, M, *, >>, ¦, ¦f , ¦j &çb ªC~& (Table 1). (17 ppb), M (10, 12, 12 ppb), ¦f(12 ppb)j B Î Ç~ öò ®öBº jÚjî& ¦Â>æ p¾ <10 ppb ¦Â> î . ¾ M, ¦f 20 ppb ~~ Ôf ¦Â~¢ ¾ æî . 2002jê ®~£®n*ÓöB B®~ öò ®~ 6¶ ªCöBê jÚjî& ¦Â>æ p~º, öò ®öB jÚjî& ¦Â>æ prf jÚjî& &¦ª Ò"; 7ö WB º Ö"¢ ÝA& (4). ÊöB B ÎîVç Ö"öBê öò® Wholemeal, Rey flour, Porridge oats, Oat-bran, BaconöB <30 ppb& ¦Â >Ú &~æ pf öò ®öBº jÚjî ¦Â· Ö 'î (23). Ò&Ï®~-K, Ç, , Fû, Òâ Ú " Kj ªC Ö"º &¦ª~ B®öB ¦Â> æ p~¾ <10 ppbî B®~ MKöBò 14 ppb~ Ôf ¦Â~¢ ¾æî (Table 2). jÚjîº NöB & ®öB ô ¦ÂB >îb¾ Kf yº Ò O»j Ï~æ · «~~ KöB jÚjî & ¦Â>æ p~ . &Köò jî¢ MK" *Kö & ªCj ~&º, Ö" Î KöB jÚjî& ¦Â>æ p~ . Ú *Û® Çf jÚjî& ¦Â>æ p¾ <10 ppb ¦Â>îº, º K~ Ö"f îR&æ &j ö ò ~ 2º Ò»j Ï ®öBº jÚjî & W>æ prj r~ (Table 2). ¾ Ç~ « , Ò»ö ~Bê jÚjî ¦Âï ¢î > ®bæ · Ò»j Ï ®j &çb ~º ÎîVç & jº ©b 6B . f &¦ª~ <10 ppb~ Ôf ¦Âïj ¾æî, Î ªC þ2öB 40 ppb ~~ ¦Âïj ¾æî (Table 2). FDA. þÖ" 7 Wonder BreadöBº jÚjî& ¦Â>æ p~ Pepperidge Farm Dark Pump Pumpernickel(Toasted)f. Acrylamide concentration (ppb) Sample 1 1). Sample 2. N.D.1) 14 <10 <10 N.D. N.D.. N.D. <10 <10 <10 <10 N.D.. Rice Cake Products Rice Cake 1 Rice Cake 2 Rice Cake 3 Steamed Rice Cake 1 Glutinous Rice Cake 1. N.D. N.D. N.D. <10 N.D.. N.D. N.D. <10 <10 N.D.. Bread Products Muffin 1 Pastry 1 Castella 1 Castella 2 Chou Bread 1 Butter Bread 1 Red Bean Bread 1 Cream Puff Bread 1. <10 14 15 20 N.D. 33 <10 <10. <10 <10 10 12 <10 32 <10 <10. Fried Noodle Fried Noodle 1 Fried Noodle 2 Fried Noodle 3 Fried Noodle 4 Fried Noodle 5 Fried Noodle 6 Fried Cup Noodle 1 Fried Cup Noodle 2 Fried Cup Noodle 3. N.D. N.D. <10 N.D. N.D. 22 N.D. 11 <10. N.D. <10 13 N.D. N.D. N.D. 27 <10 <10. Cereals Cereal 1 Cereal 2 Cereal 3 Cereal 4 Cereal 5 Cereal 6. 72 109 <10 236 18 101. 12 93 23 236 29 100. 1). N.D.: Not Detected. 364 ppb~ ¦Âïj ¾æî (22). f Fûj &çb /æ" ÏVj ªC~&º ¦ Â>æ p~¾ 27 ppb ~ ¦Â>î (Table 2). ¢ Îî Vç Ö"º 4-581 ppb ¦Â>î (7). Òâf B®öB 10 ppb ò ¦Â>î B®ö Bº 12-236 ppb ¦Â>î (Table 2). Ú ®öB~ Ò â ÎîVç Ö"º ?f ²Ò~ B®ê jÚjî ¦Â ï ¢;~æ pbæ öò¾ ÒO»~ ^ N ö ~~ jÚjî W 'Ë Arj r~ . FDA Ö" 7 Muesli/Granolaº 11-89 ppb ¦Â>î, .

(5) ÚÖ®~ jÚjî ïªC. 875. Table 3. Acrylamide concentration in snack products Sample French Fries French Fries 1 French Fries 2 French Fries 3 French Fries 4 French Fries 5 French Fries 6 French Fries 7. Acrylamide concentration (ppb) Sample 1. Sample 2. 141 220 264 501 423 533 1059. 168 237 236 442 514 546 1118. Popping Rice, Scorched Rice and Hardtack Products Popping Rice 1 39 Popping Rice 2 43 Scorched Rice 1 15 Puffed Corn 1 587 Popping Rice 2 349 Popping Rice 3 75 Hardtack 1 Hardtack 2 Barley Hardtack 1 Barley Hardtack 2. 17 66 18 486 283 92. 143 185 237 187. 152 200 233 168. Potato Chips and Potato Snack Products Potato Chip 1 278 Potato Snack 1 600 Potato Snack 2 1534 Potato Snack 3 1813 Potato Snack 4 907 Potato Snack 5 2626 Potato Snack 6 1595 Potato Snack 7 502 Potato Snack 8 3277. 284 566 1511 1837 783 2509 1778 606. Sample. Acrylamide concentration (ppb) Sample 1. Cracker, Snack and Biscuit Products Cracker 1 23 Cracker 2 131 Cracker 3 435 Cracker 4 303 Cracker 5 279 Snack 1 150 Snack 2 98 Snack 3 Snack 4 Biscuit 1 Biscuit 2 Biscuit 3 Biscuit 4 Biscuit 5 Chocolate And Candy Products Chocolate 1 Chocolate 2 Chocolate 3 Chocolate 4 Candy 1 Candy 2 Candy 3 Candy 4 Candy 5 Caramel 1. 68 12 86 10 56 281 1) N.D.1). Sample 2 13 116 459 218 202 114 40 66 <10 48 69 289 <10. 24 31 30. 18 15 16. 24 N.D. 25 <10 N.D. 34 N.D.. 13 <10 <10 <10 <10 39 <10. 1). N.D.: Not Detected. ÒâB®öBº 44-1,057 ppb ¦Â>î, Ê Ö"º <30-1346 ppb ¦Â>î, ¢ Òâf 33-213 ppb ¦Â>î. (7,22-23). ÊÛ~-ê2~ ê¢, ¦8, *#æ, ;ï, , ¾ , rÆ , rÆ ÊÛ, ÊÛ, jÊÝ, .zå 5 Òû jÚjî~ ¦Âï &Ë ¸f ® ê2~ ê ¢, 141 ppböB 1,118 ppbræ · ¦Âïj ¾æî. (Table 3). 2002j B Ö"öBê 341 ppböB 1,896 ppb ¦Â>îº, º jÚjî& 6¶¢ öò ~ NöB Ò ãÖ ï WF > ® º ¢ ÝA. (4). FDA~ Ö"º · ²Ò~ B®j ªC~&º Ö", Arby’s French Friesº 252 ppb, Burger King French Friesº 197-369 ppb ¦Â>î (22). Checkers French Friesº 257, 407 ppb, Fuddruckers French Friesº 346, 452 ppb, KFC French Friesº 117-313 ppb ¦Â>î . McDonald’s French Friesº 117-497 ppb ¦Â>î, Popeyes French Friesº 3011,030 ppb, Wendy’s French Friesº 157-302 ppb ¦Â>î . Ê Ö"º 301 ppböB 1,104 ppb ¦Â>î (23). & ¦Vº 17-66 ppb ¦Â>î, *#æº 15-18 ppb ¦Â. >î (Table 3). K>>¢ Ï~ ò ;ïº 75-587 ppb ¦Â>î . f 152-237 ppb ¦Â>î . rÆ " rÆ ÊÛ ê2~ ê¢f îR& æ jÚjî ¦Âï ¸ · ©b rJê ® (Table 3). ; (4)~ Ö"öBº 598-1,709 ppb ¦ Â>îº, öBº 278-3,277 ppb ¦Â>î z · ¦ÂÖ"¢ ¾æÚî . FDA~ Potato Chips~ Ö " 117-2,510 ppb~ · ¦Âïj ¾æîb, ¢f 47-2,620 ppb. Êf 332-2,287 ppb, J¦º 60-1,220 ppb ~ Ö"¢ ¾æî (6-7,22-23). *Òræ ê¯B jÚjî ö & öBº 6¶¢ öò ~ Ò ®öB & Ë ôf jÚjî& ¦ÂNj r > ® . ¾ º 13-459 ppb ¦Â>î ÊÛ, jÊÝ~ jÚjî º ¦Â>æ p¾ 289 ppbræ ·~² ¦Â>î º º ê2~ ê¢¾ rÆ ~ ¦Âï º 'f ¦ Â· (Table 3). ÊÛ, jÊÝf ¾ f ?f "¶¾ j Újî ¦Âïf ¾ 'î . B";" öò~ Nö ~B jÚjî Wï æ~º ©b Î ^ B"; Nö ~ jÚjî Wæzê ¢ ©b 6B . FDA~ Ö", Cookiesº 334-432 ppb,.

(6) ®"²æ B 36 ² B 6 ^ (2004). 876. Table 4. Acrylamide concentration in drink products Sample Tea and Drink Products Tea 1 Jujube Tea 2 Green Tea 3 Ice Tea 4 Oolong Tea 5 Carbonated Drink 1 Carbonated Drink 2 Carbonated Drink 3 Juice Drink 4 Juice Drink 5 Coffee Products Powdered Coffee 1 Powdered Coffee 2 Powdered Coffee 3 Powdered Coffee 4. Table 5. Acrylamide concentration in sauce products. Acrylamide concentration (ppb) Sample 1 1). N.D.1) 24 <10 <10 N.D. N.D. N.D. <10 N.D. <10. 1026 359 831 359. Sample. Sample 2. N.D. N.D. <10 N.D. <10 804 805 394. 1). N.D.: Not Detected. Snack Foods(6¶ B)º 12-1243 ppb ¦Â>î (22). .zåf 13 -31 ppb ¦Â>î (Table 3). FDA Ö"º Cocoa ~ B®f jÚjî& ¦Â>æ p~, Ghirardelli Unsweetened Cocoaº 316 ppb, &Ë ô jÚjî& ¦ ÂB Hershey’s Cocoaº 909 ppb& (22). Ú B®öBº j Újî · 31 ppb òb Ô² ¦Â>îb¾, B®~ ãÖ ¦Â>æ p~¾ 909 ppbræ ·~² ¦Â> î . º .zåj òº öò~ Nö V ©b Î^ · öò¢ &æ Ò~ jÚjî ¦Âï j ªC~º & jº ©b 6B . Òû" ¶~ ªCÖ"º ¦Â>æ p¾ 34 ppb ~ ¦Â>î .. ²Ê~-ªV, î&Ö 5 F*®, Ë, 8æ²Ê ÿbW Fæ¢ öò ~ ò ªVf bW Fæ¢ ö ò ~ ò B® î&Öj ªC Ö" jÚjî & ¦Â>æ p~¾ <10 ppbb ¦Â>î (Table 5). º ªVf î&Ö æOb W>Ú ®Ú æOb¦Vº j Újî& W>æ pº º Ö"ö V ©¢ Îê . ÖF B®f 10B B®j &çb ªC~&º Î B®öB jÚjî& ¦Â>æ p~¾ <10 ppb ¦ Â>î . ~®, ^çºÞ B®öBê jÚjî& ¦. Sample 1. Butter, Margarine and Dairy Products Butter 1 <10 Butter 2 <10 Butter 3 <10 Margarines 1 <10 Margarines 2 N.D. Milk 1 N.D. Milk 2 N.D. Milk 3 11 Milk 4 <10 Milk 5 <10 Cheese 1 N.D. Cheese 2 N.D. Yogurt 1 N.D. Yogurt 2 N.D.. <10 <10 <10 N.D.. ç~-N, rò 5 b Ú B® 7 &Ë ô Ö, Â~> ®º B® rò æ · B®j F;~ ªC~& . N 5 ròº B ®ò 24 ppb¢ ¾æî &¦ªf ¦Â>æ p~¾ <10 ppb b ¦Â>î (Table 4). ªö bº 394-1,026 ppb ¦Â>î (Table 4). bº ¢> 'b bö æB S~º þöBº þ2 1 gj ~ þ Ö" ®~ Ö"f ¦Âï ² C>Ú¢ ©b Îê . FDAº Regular Roasts 37-374 ppb¦Â>î, Dark Roastsº 97-319 ppb, Brewed Coffeeº 11 ppb ~ ¦Â>î (22).. Acrylamide concentration (ppb) Sample 2 <10 N.D.1) <10 <10 N.D. N.D. <10 <10 <10 <10 <10 N.D. <10 N.D.. 1). Fermented Soybean Products Ssamjang 1 Ssamjang 2 Soy Sauce 1 Soy Sauce 2 Bean Paste 1 Hot Pepper paste 1 Hot Pepper paste 2. 10 51 15 23 60 <10 19. N.D. <10 <10 11 34 26. Sauce Products Ketchup 1 Ketchup 2 Mustard 1 Dressing 2 Mayonnaise 1 Sesame Oil 1 Sesame Oil 2 Pork Cutlet Sauce 1 Pork Cutlet Sauce 2q. 16 N.D. 51 <10 N.D. <10 42 N.D. <10. <10 N.D. 10 <10 N.D. <10 51 <10 <10. 1). N.D.: Not detected. Â>æ p~ . FDA þÖ"º Grace Sweetened Condensed Milkº ¦Â>æ p~, Carnation Malted Milk Original 43 ppb, Carnation Infant Nonfat Dry Milkº 11 ppb, Saco Cultured Buttermilk Blendº 10 ppb òb ¦Â>î (22). Ú *Û® Ëf .ËöB~ jÚjîº B ®f 51 ppb, ¾^æ B®f ¦Â>æ p~¾ <10 ppb ¦Â >î (Table 5). *Ë B® 23 ppb ~ ¦Â>î . BË öB~ jÚjîº 60, 34 ppb ¦Â>î . ºËê 26 ppb ~ ¦Â>î . B® f ÖÒ¾¢¢ &~º * Û®, *Û® B";öBê jÚjî& ^ > ® º ©b 6>Ú Ò";j *Û®öB~ jÚjî ªC& jº ©b 'B . ²Ê 7 &Ïf jÚjî& ¦Â>æ p~¾ 16 ppb, ^Êæº 10, 51 ppb, .öBº 10 ppb ò ¦Â>î . î ºJ®öBº ¦Â>æ p~ (Table 5). ^Vªf 10 ppb ò ¦ Â>¾ 42, 51 ppb ¦Â>î . î&Ê ²Êº <10 ppb ¦Â> Ú ²Ê~ &¦ª~ B®öB jÚjî& ¦Â>æ p~ ..

(7) ÚÖ®~ jÚjî ïªC Table 6. Acrylamide concentration in other food products Sample. Acrylamide Concentration (ppb) Sample 1. Sample 2. Baby Foods Baby Juice 1 Baby Juice 2 Baby Juice 3 Powdered Milk 1 Powdered Milk 2 Powdered Milk 3. 15 N.D. 15 <10 <10 N.D.. Protein-Rich Foods Ham 1 Ham 2 Ham 3 Ham 4 Sausage 1 Sausage 2 Bean Curd (Tofu) 1. <10 N.D. N.D. N.D. <10 N.D. N.D.. N.D. <10 N.D. <10 <10 N.D. <10. Canned Foods Fish Canned Food 1 Fruit Canned Food 1 Fruit Canned Food 2 Fruit Canned Food 3 Fruit Canned Food 4 Fruit Canned Food 5 Fruit Canned Food 6 Vegetable Canned Food 1 Vegetable Canned Food 2. <10 <10 <10 <10 N.D. <10 <10 <10 <10. <10 <10 <10 <10 <10 <10 N.D. <10 20. <10 13. N.D. N.D.. Others Nut 1 Peanut 2. 1). N.D.1) N.D. N.D. <10 <10. 1). N.D.: Not Detected. 8æ-'Fj, Wî ®, Û`â, 8æ 'Fjf ªFB®¾ 'Fj îº "Ê¢ &çb ªC~& . Ö" 'FjöB~ jÚjîº ¦ Â>æ p~¾ 15 ppb ¦Â>î (Table 6). FDA~ Ö"º ? f Gerber B®öBê Gerber 2nd Foods Apple & Cheeriesº ¦Â>æ p~, Gerber 2nd Foods Carrots & Sweet Peasº 39 ppb ¦Â>î (22). <öê Gerber Tender Harvest Organic Sweet Potatoes(lot 2)º 121 ppb, &Ë ô ¦ÂB Baby Foodsº Gerber Finger Foods Bitter Biscuits 130 ppb ¦Â>î . ª, ²æ, v¦ ~ B®j ªC Wî ®f jÚ jî& ¦Â>æ p~¾ <10 ppb ¦Â>î (Table 6). öB ªCB Wî ®f jç Ò>æ pf ç~ B ®j &çb ªC~&V r^ö jÚjî& ¦Â>æ pf ©b Îê . æ B® j · ÒO» j Ï~ Ò®j r jÚjî ·~ æz¢ ÎîV ç "Ú¢ ©b 6B . Ûâf ¢j º B®öB 20 ppb ¦Â>î ¾^æ B ®öBº ¦Â>æ p~¾ <10 ppb ¦Â>î (Table 6). FDA ~ Ö"öBê &¦ª~ ºB® ¦Â>æ p~¾ 10 ppb ~ ¦Â>î, B&M Original Brick Oven Baked Beansº. 877. 83 ppb, B&M Vegetarian 99% Fat Free Brick Oven Baked Beansº 70 ppb, Libby’s Pumpkinf 25 ppb ¦Â>î (22). <ö Væ k" ^v B®j ªC~&º, kB®ö Bº jÚjî& ¦Â>æ p~ ^vB®öBº ¦Â >æ p¾ 13 ppb ¦Â>î (Table 6). FDA~ Ö"º Almonds B® 236-457 ppb ¦Â>î, Peanuts B®öBº jÚjî& ¦Â>æ p~ (22).. º. £. ÊöB Bz &ËW ¸f bî jÚjî& £ ¾ ¦Z röB ¦Â>î B ê jÚjî ö & & *^ê'b ê¯> ® . öBº Ú ®ö & ÎîVçj * · ®j F~ 327B ®j ªC~& . ÎVç Ö" öò®f ND-17 ppb, Kf ND-14 ppb, Çf ND-<10 ppb, f <10-33 ppb, F ûf ND-27 ppb, 'Fjf ND-15 ppb, ê2~ ê¢º 141-1,118 ppb, ¦V *#æ ;ï 5 f 15-587 ppb, Wî ®f ND-<10 ppb, rÆ , rÆ ÊÛf 2783,277 ppb, ¾ , ÊÛ, jÊÝf 13-459 ppb, Òâf <10236 ppb, N 5 ròº ND-24 ppb, bº 394-1026 ppb, . åf 13-30 ppb, Òû, ¶f ND-34 ppb, Ûâf ND-20 ppb, ªV, î&Ö 5 FB®f ND-<10 ppb, Ë~f ND-60 ppb, ²Êº ND-51 ppb, Væ(k, ^v)º ND-13 ppb º*~ j Újî& ¦Â>î . Ú B®~ jÚjî ïf öB ªCB jÚjî ï" jÝ~& .. 6Ò~ º 2003jê ®~£®n*ÓöB ¯ Ï BBÒë~ j æö" ³(")~ êæb ê¯>îÛî. . ö p 6Òãî .. ^. ò. 1. SNFA. Acrylamide in food: Acrylamide in foodstuffs, consumption and intake. Available from: http://www.slv.se/engdefault.asp. Accessed Apr. 10, 2002. 2. U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition. Exploratory data on acrylamide in foods. Available from: http://www.cfsan.fda.gov. Accessed Apr. 3, 2002. 3. U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition. Exploratory data on acrylamide in foods. Available from: http://www.cfsan.fda.gov/~dms/acrydat2.html Accessed Jun. 1, 2003. 4. Park JY. Acrylamide monitoring of domestic heat-treated food products. MS thesis, Ewha Womans University, Seoul, Korea (2003) 5. U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition. FDA draft action plan for acrylamide in food, Available from: http://www.cfsan.fda.gov. Accessed May 3, 2002. 6. Konings EJM, Baars AJ, van Klaveren JD, Spanjer MC, Rensen PM, Hiemstra M, van Kooji JA, Peters PWJ. Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks. Food Chem. Toxicol. 41: 1569-1579 (2003) 7. Ono H, Chuda Y, Kobayashi H, Yoshida M, Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods. Food Addit. Contam. 20: 215-220 (2003) 8. U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Plant & Dairy Foods & Beverages. Detection and quantitation of acrylamide in foods. Available from:.

(8) 878. ®"²æ B 36 ² B 6 ^ (2004). http://www.cfsan.fda.gov/~lrd/pestadd.html#acrylamide. Accessed Mar. 4, 2002. 9. Koga K, Nakato Y, Tadano S, Hattori Y, Maki S. Determination of toxic chemicals in exhaust gas(VI)-determination of acrylamide by GC/MS and GC/FTID. J. Environ. Chem. 8: 189-502 (1998) 10. Barber DS, Hunt JR, Ehrich MF., Lehning EJ, LoPachin RM. Metabolism, toxicokinetics and hemoglobin adduct formation in rats following subacute and subchronic acrylamide dosing. Neurotoxicology. 22: 341-353 (2001) 11. Rosén J, Hellenäs K-E. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst 127: 880-882 (2002) 12. Gertz C, Klostermann S. Analysis of acrylamide and mechanism of its formation in deep-fried products. Eur. J. Lipid Sci. Technol. 104: 762-771 (2002) 13. Ahn JS, Castle L, Clark DB, Lloyd AS, Philo MR, Speck DR. Verification of the findings of acrylamide in heated foods. Food Addit. Contam. 19: 1116-1124 (2002) 14. Castle L. Determination of acrylamide monomer in mushrooms grown on polyacrylamide gel. J. Agric. Food Chem. 41: 12611263 (1993) 15. Yasuhara A, Tanaka Y, Hengel M, Shibamoto T. Gas chromatographic investigation of acrylamide formation in browning model system. J. Agric. Food Chem. 51: 3999-4003 (2003) 16. Biedermann M, Noti A, Biedermann-Brem S, Mozzetti V, Grob K. Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation on potatoes. Mitt. Lenbensm. Hyg. 93: 668-687 (2002) 17. U. S. Food and Drug Administration Center for Food Safety and. Applied Nutrition. Exploratory data on acrylamide in foods. Available from: http://www.cfsan.fda.gov. Accessed October. 1, 2002. 18. National Food Research Institute. Analysis of acrylamide in processed foods in Japan. Available from: http://aa.iacfc.affrc.go.jp. Accessed Apr. 10, 2002. 19. Swiss Federal Office of Public Health. Preliminary communication; Assessment of acrylamide intake by duplicate diet study. Available from: http://www.bag.admin.ch/verbrau/aktuell/d/DDS% 20acrylamide%20preliminary%20communication.pdf. Accessed Apr. 10, 2002. 20. Becalski A, Lau BP-Y, Lewis D, Seaman SW. Acrylamide in foods: Occurrence, sources, and modeling. J. Agric. Food Chem. 51: 802-808 (2003) 21. Food Standards Agency. Paper and board packaging; Not likely to be a source of acrylamide in food. Available from: http://www. food.gov.uk. Accessed Apr. 10, 2002. 22. U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Plant & Dairy Foods & Beverages. Detection and quantitation of acrylamide in Foods. Available from: http://www.cfsan.fda.gov/~dms/acrylami.html. Accessed Sep. 3, 2002. 23. SNFA. Acrylamide in food: Acrylamide in foodstuffs, consumption and intake. Available from: http://www.slv.se/engdefault.asp. Accessed Jun. 1, 2003. 24. Kang DI. Annual production report of food items in Korea. Food J. Seoul, Korea. pp. 65-69 (2003) (2004j 9ú 21¢ 7>; 2004j 11ú 9¢ j).

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