Acrylamide concentrations in potato crisps in Europe from 2002 to 2011

作者：Powers Stephen J; Mottram Donald S; Curtis Andrew; Halford Nigel G^*

来源：Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure& Risk Assessment, 2013, 30(9): 1493-1500.

DOI：10.1080/19440049.2013.805439

• LC-MS
• MS
• statistical analysis
• acrylamide
• potatoes
• snack products

A dataset of manufacturers' measurements of acrylamide levels in 40,455 samples of fresh sliced potato crisps from 20 European countries for years 2002 to 2011 was compiled. This dataset is by far the largest ever compiled relating to acrylamide levels in potato crisps. Analysis of variance was applied to the data and showed a clear, significant downward trend for mean levels of acrylamide, from 763 +/- 91.1 ng g(-1) (parts per billion) in 2002 to 358 +/- 2.5 ng g(-1) in 2011; this was a decrease of 53% +/- 13.5%. The yearly 95th quantile values were also subject to a clear downward trend. The effect of seasonality arising from the influence of potato storage on acrylamide levels was evident, with acrylamide in the first 6 months of the year being significantly higher than in the second 6 months. The proportion of samples containing acrylamide at a level above the indicative value of 1000ngg(-1) for potato crisps introduced by the European Commission in 2011 fell from 23.8% in 2002 to 3.2% in 2011. Nevertheless, even in 2011, a small proportion of samples still contained high levels of acrylamide, with 0.2% exceeding 2000ngg(-1).

• 出版日期2013-9-1