Determination of acrylamide in Thai-conventional snacks from Nong Mon market, Chonburi using GC-MS technique

Abstract

Acrylamide in Thai-conventional snacks was analysed by GC/MS with a linear response ranged of 5–50 µg and r ²> 0.99. The limit of detection (s/n = (3) and limit of quantification (s/n = 10) were 4 and 15 µg kg⁻¹, respectively, and RSD < 2%. Acrylamide in 19 food samples ranged from <15 µg kg⁻¹ to 1.26 mg kg⁻¹ with highest concentrations in Kanom Jak. Moderate levels (150–500 µg kg⁻¹) were detected mostly in deep-fried products, especially sweet potato and taro crisps, Kanom Kai Hong, banana fritters, durian chips and spring rolls. Thai-conventional snacks possessed low concentrations (<150 µg kg⁻¹) including Khao Larm, Pa Tong Koo, sweet banana crisps and deep-fried Chinese wonton. Acrylamide was lowest (<15 µg kg⁻¹) in fish strips, rice crackers, Hoi Jor and fried fish balls. Dietary habits by 400 tourists indicate a daily intake of acrylamide <150 ng, well below a toxic dose.

Keywords:

• snack products
• acrylamide

Acknowledgments

This work was mainly funded to J. C. by the National Research Council of Thailand (NRCT) and partially by the Centre of Excellence on Environmental Health and Toxicology, Science and Technology Postgraduate Education and Research Development Office (PERDO), Ministry of Education, Thailand. The authors are grateful for financial support to P. K. from the Centre of Excellence for Innovation in Chemistry (PERCH-CIC), the Commission on Higher Education, Ministry of Education. They are indebted to the participants of this study; and further thank ETM-PERDO for providing the GC-MS. They thank F. W. H. Beamish for editorial assistance.