Since 2002, high levels of acrylamide (AA) have been found in some starch-rich foods, such as fried, baked, grilled or toasted foods. AA has been found in the heat treated food at the high temperature (>120 ºC) processes such as cooking, frying, toasting, roasting or baking of high carbohydrate foods, It happens when amino acid asparagine react with reducing sugars (especially glucose and fructose) as a result of the Maillard reaction. Many countries and international societies have conducted a risk assessment of acrylamide in foodstuffs and conclude that much effort is required to reduce the content of this substance as much as possible. To evaluate the effect of temperature and dwelling time on acrylamide content, we conducted an acrylamide analysis using HPLC-DAD, followed by a built-in analysis of heat treated mooncake samples. We concluded that the AA content increased significantly after each backing times.
Acrylamide, moon cake, high performance liquid chromatography (HPLC)
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TẠP CHÍ KHOA HỌC VÀ CÔNG NGHỆ Giấy phép số37/GP-BTTTT (15/01/2021) Giấy phép sửa đổi, bổ sung số140/GP-BTTTT (05/3/2021) Đơn vị cấp phép:Bộ Thông tin và Truyền thông Cơ quan chủ quản:Trường Đại học Bách Khoa Hà Nội Phó tổng biên tập phụ trách:GS. Đinh Văn Phong