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Food Additives & Contaminants: Part B

Surveillance
Volume 5, 2012 - Issue 2
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Original Articles

LC-MS/MS determination of acrylamide in instant noodles from supermarkets in the Hebei province of China

Li-xin Yang Hebei Provincial Center for Disease Control and Prevention , Shijiazhuang 050021 , PR China
,
Gui-xiang Zhang State Key Laboratory of Water Environment Simulation , School of Environment, Beijing Normal University , Beijing 100875 , PR China
,
Li-xue Yang Shijiazhuang Center for Disease Control and Prevention , Shijiazhuang 050019 , PR China
&
Yan He Shijiazhuang Center for Disease Control and Prevention , Shijiazhuang 050019 , PR China Correspondencehy86964884@163.com
Pages 100-104
Received 03 Nov 2011
Accepted 16 Jan 2012
Accepted author version posted online: 19 Jan 2012
Published online: 16 Mar 2012
 
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Original Articles

LC-MS/MS determination of acrylamide in instant noodles from supermarkets in the Hebei province of China

Abstract

Acrylamide (AA) concentrations in instant noodles (90 samples, covering 10 different brands) from Hebei Province of China were determined by liquid chromatography–tandem mass spectrometry (LC-MS/MS). The instant noodles were sampled from the southern and northern areas of Hebei Province (Shijiazhuang and Tangshan, respectively). The average content of AA for all 10 instant noodle brands was 6–145 µg/kg. The average content of AA in fried instant noodles was 4.47 times of those in non-fried ones, indicating the influence of the frying process. The average content of AA in instant noodles from Shijiazhuang was 1.64 times that of the samples from Tangshan (56 µg/kg). Eighty-four percent of the instant noodle samples in Hebei were contaminated with AA, with an average content of 80 µg/kg. These observations will be helpful for evaluating individual exposure to AA from instant noodles in China.

Acknowledgements

The authors wish to thank Shijiazhuang CDC and Tangshan CDC for providing some of these samples.

 

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