Analysis and Evaluation of the Acrylamide Levels in Some Bread Assortments on the Romanian Market by GC-MS/MS
Analysis and Evaluation of the Acrylamide Levels in Some Bread Assortments on the Romanian Market by GC-MS/MS作者机构：National R & D Institute for Food Bioresources-IBA Bucharest 021102 Romania University of Agronomic Sciences and Veterinary Medicine-Bucharest Romania Pro Analysis Systems-Bucharest Romania Pharmaceutical and Medicinal Chemistry Department the Pharmaceutical and Drug Industries Research Division NationalResearch Centre Dokki Cairo 12622 Egypt
出 版 物：《Journal of Environmental Science and Engineering(A)》 (环境科学与工程（A）)
年 卷 期：2016年第5卷第4期
页 面：180-189页
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 082204[工学-皮革化学与工程] 070305[理学-高分子化学与物理] 080501[工学-材料物理与化学] 0805[工学-材料科学与工程（可授工学、理学学位）] 0703[理学-化学] 0822[工学-轻工技术与工程]
主 题：Acrylamide flour bread GC/MS/MS CIELab parameters.
摘 要：The acrylamide level of some commercial bread assortments have been evaluated. The influence of several flour types on the content of acrylamide in 14 samples of bread, purchased from 5 different suppliers from the market in Bucharest, Romania was studied. For all bread assortments which have been analyzed for acrylamide, the International Commission of Illumination （CIELab） parameters, L＊, a＊ and b＊ have been also measured in an attempt to correlate the colour of the final product with its acrylamide content. Determination of acrylamide in bread samples was performed by Gas Chromatography coupled with tandem Mass Spectrometry （GC-MS/MS）, using isotope dillution calibration after derivatization （bromination）. The results revealed that the acrylamide level vary between bread assortments of different brands and bread assortments of same brand, but different lots. In the case of commercial bread samples, the use of whole wheat flours lead to formation of higher quantity in acrylamide （165.53 μg/kg）, compared to the use of white wheat flours （28.02μg/kg）.
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