Levels of acrylamide in foods included in 'the first French total diet study on infants and toddlers'
| Autor: | Chanthadary Inthavong, Marine Lambert, Frédéric Hommet, Marion Hulin, Jean-Charles Leblanc, Thierry Guérin |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Acrylamide
Chemistry Diet study 04 agricultural and veterinary sciences General Medicine 040401 food science Analytical Chemistry Diet chemistry.chemical_compound 0404 agricultural biotechnology Infant formula Tandem Mass Spectrometry Lc ms ms Food science Edible Grain Food Science Chromatography Liquid |
| Zdroj: | Food chemistry. 240 |
| ISSN: | 1873-7072 |
| Popis: | This study describes an optimisation and validation process using liquid chromatography coupled with tandem mass spectrometry to quantify acrylamide in foods mainly consumed by infants and toddlers. A limit of quantification of 5µg.kg-1 for both solid and liquid samples was achieved, except for unprepared infant cereals (LOQ of 18µg.kg-1). The method was then applied to 141 food samples from the first French total diet study on infants and toddlers. Acrylamide was detected in most samples at mean LB/UB concentrations ranging from 0.14 to 102µg.kg-1. The "Follow-on formula" and "Infant formula" products contained the lowest average content (LB/UB of 0.14/2.2µg.kg-1 and 0.60/2.9µg.kg-1 respectively) and the "Sweet and savoury biscuits and bars" (102µg.kg-1; n=1 represented by a plain dry biscuit) contained the highest. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect