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An in vitro enzymatic digestion method for estimation of the acrylamide contents of foods

Title
An in vitro enzymatic digestion method for estimation of the acrylamide contents of foods
Authors
Kim S.-H.Yoon K.-W.Kim M.-K.Paek S.-H.Choi D.Oh S.Park J.-B.
Ewha Authors
오상석박진병
SCOPUS Author ID
오상석scopus; 박진병scopus
Issue Date
2007
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 16, no. 3, pp. 493 - 495
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
In this study, the acrylamide contents of foods were estimated via liquid chromatography (LC)/mass spectrometry (MS)/MS after the food matrix constituents had been degraded with digestive enzymes (i.e., pepsin and pancreatin) and extracted with water. The quantities of acrylamide released from samples of cereal, potato chips, peanuts, and coffee were 62±5.1, 970, 106±20, and 890 ppb, respectively. No acrylamide was detected in samples of soybean curd (tofu), fish cake, and ham. Compared to the amounts of acrylamide detected after extraction with water only, we noted no significant differences in the soybean curd, fish cake, potato chip, ham, and coffee samples. However, the quantities of acrylamide released from the cereal and peanut samples were approximately 2-fold larger following pretreatment with the digestive enzymes. This study presents a new in vitro enzymatic digestion method which allows for a more accurate estimation of the acrylamide contents of foods. © The Korean Society of Food Science and Technology.
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엘텍공과대학 > 식품공학전공 > Journal papers
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