Determination of acrylamide in Thai-conventional snacks from Nong Mon market, Chonburi using GC-MS technique.Komthong, P., Suriyaphan, O. and Charoenpanich, J.
Food Additives and Contaminants: Part B, 5(1): 20-28.
Acrylamide in Thai-conventional snacks was analysed by GC/MS with a linear response ranged of 5-50 µg and r2 > 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.