Study on the Acrylamide Content Analysis in the Heat-Treated Mooncake by HPLC

Abstract

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 °C) 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. In this study, analytical procedure of acrylamide, which can be found in heat-treated mooncake, using high performance liquid chromatography- Diode Array Detector (HPLC-DAD) has been investigated. The selectivity of the method was validated, the RSD of repeatability was less than 6.1 %, the recovery of method was higher than 80 %, and limit of detection (LOD) of the method was 29.24 ppb. The analytical method has been successfully applied for determination of acrylamide in the heat-treated mooncake samples, the acrylamide contents of the samples were from 200 to 900 ppb.