Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
Art der Begutachtung: | Peer review (Publikation) |
Titel: | Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food |
Autor/-in: | Pollien, Philippe Lindinger, Christian Yeretzian, Chahan Blank, Imre |
DOI: | 10.1021/ac0344586 |
Erschienen in: | Analytical Chemistry |
Band(Heft): | 75 |
Heft: | 20 |
Seite(n): | 5488 |
Seiten bis: | 5494 |
Erscheinungsdatum: | 2003 |
Verlag / Hrsg. Institution: | American Chemical Society |
ISSN: | 0003-2700 1520-6882 |
Sprache: | Englisch |
Schlagwörter: | Coffee; Quality; PTR-MS |
Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
Zusammenfassung: | The formation of acrylamide was measured in real time during thermal treatment (120-170°C) of potato as well as in Maillard model systems composed of asparagine and reducing sugars, such as fructose and glucose. This was achieved by on-line monitoring of acrylamide released into the headspace of the samples using proton transfer reaction mass spectrometry (PTR-MS). Unambiguous identification of acrylamide by PTR-MS was accomplished by gas chromatography coupled simultaneously to electronimpact MS and PTR-MS. The PTR-MS ion signal at m/z 72 was shown to be exclusively due to protonated acrylamide obtained without fragmentation. In model Maillard systems, the formation of acrylamide from asparagine was favored with increasing temperature and preferably in the presence of fructose. Maximum signal intensities in the headspace were obtained after 2 min at 170°C, whereas 6-7 min was required at 150°C. Similarly, the level of acrylamide released into the headspace during thermal treatment of potato was positively correlated to temperature |
URI: | https://digitalcollection.zhaw.ch/handle/11475/5475 |
Volltext Version: | Publizierte Version |
Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
Departement: | Life Sciences und Facility Management |
Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Pollien, P., Lindinger, C., Yeretzian, C., & Blank, I. (2003). Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food. Analytical Chemistry, 75(20), 5488–5494. https://doi.org/10.1021/ac0344586
Pollien, P. et al. (2003) ‘Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food’, Analytical Chemistry, 75(20), pp. 5488–5494. Available at: https://doi.org/10.1021/ac0344586.
P. Pollien, C. Lindinger, C. Yeretzian, and I. Blank, “Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food,” Analytical Chemistry, vol. 75, no. 20, pp. 5488–5494, 2003, doi: 10.1021/ac0344586.
POLLIEN, Philippe, Christian LINDINGER, Chahan YERETZIAN und Imre BLANK, 2003. Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food. Analytical Chemistry. 2003. Bd. 75, Nr. 20, S. 5488–5494. DOI 10.1021/ac0344586
Pollien, Philippe, Christian Lindinger, Chahan Yeretzian, and Imre Blank. 2003. “Proton Transfer Reaction Mass Spectrometry, a Tool for On-Line Monitoring of Acrylamide Formation in the Headspace of Maillard Reaction Systems and Processed Food.” Analytical Chemistry 75 (20): 5488–94. https://doi.org/10.1021/ac0344586.
Pollien, Philippe, et al. “Proton Transfer Reaction Mass Spectrometry, a Tool for On-Line Monitoring of Acrylamide Formation in the Headspace of Maillard Reaction Systems and Processed Food.” Analytical Chemistry, vol. 75, no. 20, 2003, pp. 5488–94, https://doi.org/10.1021/ac0344586.
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