Analysis of Acrylamide in Green Tea by Gas Chromatography−Mass Spectrometry
Citations Over TimeTop 10% of 2006 papers
Abstract
Optimization of the solid-phase extraction cleanup procedure enabled the GC-MS analysis of acrylamide in tea samples without the interference of bromination by tea catechins. Although polyvinylpolypyrrolidone (PVPP) is available for removing tea catechins from tea extract, the peaks derived from PVPP had the same retention time as brominated acrylamide in mass chromatograms obtained by GC-MS. A considerable amount of acrylamide was formed at roasting temperatures of > or =120 degrees C; the highest acrylamide level was observed when tea samples were roasted at 180 degrees C for 10 min. Higher temperatures and longer processing times caused a decrease in the acrylamide content. Furthermore, an analysis of 82 tea samples showed that rather than the reducing sugar content, the asparagine content in tea leaves was a significant factor related to acrylamide formation in roasted products. The acrylamide level in roasted tea products was controlled by asparagine in the presence of reducing sugars.
Related Papers
- → Processing effects on acrylamide content in roasted coffee production(2020)60 cited
- → Effects of different roasting methods on formation of acrylamide in pistachio(2020)27 cited
- Study of acrylamide formation in coffee during roasting(2006)
- → ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY(2015)
- → The Effect of Different Roasting Durations on the Acrylamide Concentrations in the Arabic Coffee Beverages(2018)