Location: Food Science Research
2013 Annual Report
2. Explore new methods for rapid and simultaneous measurement of acrylamide content in chips and French fries to meet the high throughput needs of breeding programs and processing industry.
Acrylamide is formed primarily from reducing sugars and amino acids especially asparagine. The LC-MS and GC-MS methods currently used to analyze acrylamide is time consuming and expensive.
The project was implemented on November 8, 2012 with a recruited post-doctorate fellow on board to handle the collaborative work at the Department of Horticultural Science, North Carolina State University. Protocols were established for potato sample preparation and acrylamide quantification by gas chromatography-mass spectrometry and near-infrared spectrometry, a rapid method for low cost and high throughput analysis. Initial results showed that the near-infrared method can be used to quantify the acrylamide content in liquid samples, e.g. acrylamide in solutions, potato-water matrix. The limit of quantification for acrylamide content by the near-infrared method was determined. Principal component analysis of near-infrared spectra indicated that the method has the capability to detect different concentrations of acrylamide in water and potato-water matrix with a quantification limit as low as 50 ppb. Progress has been made in the development of predictive models for calibrating the arylamide values obtained by near-infrared and gas chromatography-mass spectrometry methods in French fries prepared from various potato clones. Study on the applications of the near-infrared method in determining the substrate concentrations of the acrylamide reaction (reducing sugars and asparagine) in potato clones was also initiated.