Cheng W.-C.Hsiao S.-W.Chou S.-S.Sun-Hwang L.,Lu T.-J.Sun-Hwang L.Yeh A.-I.2019-07-162019-07-16200610219498https://scholars.lib.ntu.edu.tw/handle/123456789/414046GC/Ion-Trap MS has been employed to determine the acrylamide content in some Chinese foods. The brominated derivative, 2,3-dibromopropionamide (2,3-DBPA), was found unstable and was converted to 2-bromopropenamide (2-BPA) during the GC/MS analysis. Lowering the injector temperature reduced the formation of 2-BPA. Triethylamine was used to convert 2,3-DBPA to 2-BPA, which was stable during the analysis. The 13C3-labeled acrylamide was used as the internal standard. The ratio of peak area of 2-bromopropenamide (m/z 151) to 2-bromopropenamide- 13C3 (m/z 154) was used for quantification. The recoveries were between 102% and 110% when wheat flour dough was spiked with acrylamide at 10 to 50 £gg/kg, with the detection limit of 5 £gg/kg. Among the Chinese foods tested (fried gluten, instant noodles, and twisted cruller), old twisted cruller consisted the most acryl ide (890-900 £gg/kg), whereas fried gluten yielded the least acrylamide (less than 20 £gg/kg), probably due to the absence of starch.2-bromopropenamideAcrylamideChinese foodsGC/Ion-Trap MSjournal article2-s2.0-33747329304https://www.scopus.com/inward/record.uri?eid=2-s2.0-33747329304&partnerID=40&md5=77b711eb955c7e503b4b251674cea4ca