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Analysis and Evaluation of the Acrylamide Levels in Some Bread Assortments on the Romanian Market by GC-MS/MS

Journal of Environmental Science and Engineering(A) 2016年第4期5卷 180-189页

作者： mioara negoita Enuta Iorga Alina Adascalului Luminita Catana Nastasia Belc Andreea Stan DragosEfstatiade Hassan Y. Aboul-Enein 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

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）.

关键词： Acrylamide flour bread GC/MS/MS CIELab parameters.

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Assessment of Patulin Content in Apple Puree and Apple and Fruit Puree by High Performance Liquid Chromatography

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Journal of Environmental Science and Engineering(A) 2016年第7期5卷 371-381页

作者： Monica Catana Luminita Catana Enuta Iorga mioara negoita Valentin Ionescu Nastasia Belc Dragos Efstatiade Hassan Y. Aboul-Enein National R & D Institute for Food Bioresources-IBA 6 Dinu Vanita Street Bucharest 2021102 Romania Pro Analysis Systems 29 Sfanta Vineri Street Bucharest 030203 Romania Department of Pharmaceutical and Medicinal Chemistry The Pharmaceutical and Drug Industries Research Division NationalResearch Centre Dokki Giza 12622 Egypt

An analytical method was developed and validated for determination of patulin in apple puree by HPLC. Extraction and clean-up ofpatulin from clear extract are achieved on AFFINIMIP SPEPATULIN cartridges. Patulin is then separated on a Hypersil GOLD column 150 mm × 4 mm, 5 μtmand detected at 276 nm. The recovery in the range of 5 μg/kg-80 μg/kg was 81.47%. The limit of detection （LOD） was 1.36 μg/kg, and the limit of quantification （LOQ） was 4.55 μg/kg. The patulin content of the commercial samples of apple puree and samples of apple and fruit puree forinfants and young children as well as the samples of apple puree prepared from two apple varieties intended for processing （Jonathan, Florina） and obtained from conventional and uncertified organic cultures has been evaluated in this paper. The 44.83% patulin concentration of the analyzed samples were under the maximum level of the European Commission Regulation （EC） 1881/2006, in 46.55% of the analyzed samples patulin was not detected and in 8.62% of samples patulin concentration was lower than LOQ （European Comission, 2006a） Patulin was not detected in samples of apple puree intended for infants and young children consumption.

关键词： Patulin HPLC-DAD apple puree method performance parameters.

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