ANALYSIS AND FORMATION OF ACRYLAMIDE IN FRENCH FRIES AND CHICKEN LEGS DURING FRYING

Abstract

The analysis and formation of acrylamide in French fries and chicken legs during frying were studied. Results showed that the most appropriate extraction solvent was ethyl acetate, with C-18 cartridge for purification and 5-mL deionized water as elution solvent. Dibromination of acrylamide followed by dehydrobromination to 2-bromopropionamide in the presence of triethylamine was necessary for subsequent analysis by gas chromatography–mass spectrometry. The most appropriate temperature programming condition was as follows: 70C in the beginning, raised to 150C at a rate of 10C/min, maintained for 1 min and to 240C at a rate of 30C/min, maintained for 5 min. Detection was carried out using selected-ion monitoring mode, and N,N-dimethylacrylamide was used as internal standard for quantification. French fries and the outer flour portion of chicken legs fried at 180C generated a higher level of acrylamide than at 160C. Compared to soybean oil and palm oil, a lower amount of acrylamide was produced in French fries and the outer flour portion of chicken legs fried in lard. However, no acrylamide was detected in the inner meat portion of fried chicken legs.