高温で加工された炭水化物食品のアクリルアミド含有量

概要

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Acrylamide (AA) was determined in carbohydrate foodstuffs processed in high temperature. The AA level in the prodessed foods of potato was 0.406-1.742 mg/kg (mean values: 1.120 mg/kg) for potato chips (potato crisps) and about 0.23 mg/kg for French fly. The AA level in the processed foods of sweet potato was 0.345 mg/kg for sweet potato chips and 0.526 mg/kg for fried snack. The AA level in the processed foods containing flour as main foodstuff was 0.121 mg/kg for fired noodle (instant noodle), 0.380-0.523 mg/kg for pretzels, 0.211 mg/kg for cereals, 0.300 mg/kg for fried snacks, 5.665 mg/kg for fried snacks with black sugar (raw sugar), and about 0.1-0.4 mg/kg for sponge cake. In the processed foods of corn, the AA level was 0.397 mg/kg for popcorns, 0.06 mg/kg for cornflakes, and 0.132 mg/kg for corn crackers. On the case of the processed foods of rice, the AA level of was 0.150 mg/kg for rice crackers and 0.123 mg/kg for pop-rice.
2009-03-31