Publications by authors named "Mariko Hibino"
Model foods consisting of carbohydrates, asparagine (Asn), albumin, and sodium chloride were heated at 180°C for various times, and the levels of acrylamide (AA) in these foods were determined by LC/MS/MS. When glucans such as β-cyclodextrin (β-CD), starch and cellulose were used as carbohydrates in the above model, the levels of AA formed were approximately the same as or much higher than those observed in the glucose model. Glucans were heated in the absence of Asn for one hour, and their degradation products were analyzed for sugar components by HPAEC-PAD and for volatile compounds by GC/MS.
View Article and Find Full Text PDFApplication of ion-trap LC/MS/MS for determination of acrylamide in processed foods.
Shokuhin Eiseigaku Zasshi
April 2004
Article Synopsis
- The study tested ion-trap LC/MS/MS for measuring acrylamide (AA) levels in processed foods, using deuterium-labeled AA as a reference.
- A strong linear correlation was established between AA concentration and peak area ratio across a range of 2-20,000 ng/mL, with a quantification limit of 2 ng/mL.
- Analysis of 37 commercial foods found AA in a potato snack (3,570 ng/g) and in 23 foods cooked at high temperatures, with good precision in measurements (RSD < 15%).