Art

J-GLOBAL ID：200902217504469116   Reference number：04A0402243

Application of Ion-trap LC/MS/MS for Determination of Acrylamide in Processed Foods

イオントラップ型LC/MS/MSによる加工食品中のアクリルアミドの定量

Author (7)： TSUTSUMIUCHI K (Chubu Univ., Aichi, JPN) ,  HIBINO M (Chubu Univ., Aichi, JPN) ,  KAMBE M (Chubu Univ., Aichi, JPN) ,  OISHI K (Chubu Univ., Aichi, JPN) ,  OKADA M (Chubu Univ., Aichi, JPN) ,  MIWA J (Chubu Univ., Aichi, JPN) ,  TANIGUCHI H (Chubu Univ., Aichi, JPN)
Material： 食品衛生学雑誌  (Food Hygiene and Safety Science)
Volume： 45  Issue： 2  Page： 95-99  Publication year： Apr. 25, 2004 
JST Material Number： G0622A  ISSN： 0015-6426  CODEN： SKEZAP  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *food ingredient ,...
Semi thesaurus term： LC/MS/MS

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JST classification (1)： Food analysis  (FJ01030U)

Substance index (1)： Acrylamide

Reference (10)：

• 1) Weiss, G., Acrylamide in food: uncharted territory. Science, 297, 27 (2002).
• 2) International Agency for Research on Cancer, ed., “IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 60”, Lyon, IARC, 1994, p. 389-483. (ISBN 92-832-1260-6)
• 3) Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., Törnqvist, M., Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem., 50, 4998-5006 (2002).
• 4) Mottram, D. S., Wedzicha, B. L., Dodson, A. T., Acrylamide is formed in the Maillard reaction. Nature, 419, 448-449 (2002).
• 5) Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M.-C., Riediker, S., Acrylamide from Maillard reaction products. Nature, 419, 449-450 (2002).

Terms in the title (4)： イオントラップ ,  加工食品 ,  アクリルアミド ,  定量