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[Comparison of the acrylamide level in microwaved popcorn with that of ordinarily heated one].

OBJECTIVE
To establish a method of examining acrylamide in cooked popcorn.


METHODS
Solid phase extraction/gas chromatography (SPE/GC) was established with N, N-dimethyl acrylamide as internal standard.


RESULTS
The detection limit and the quantification limit were estimated at 3 microg/L and 10 microg/L, respectively, and the linear correlation coefficient was 0.9969. Seven commercial popcorn samples with different flavors were collected and tested in this paper. The RSD of acrylamide level of caramel sweet popcorn microwaved was 1.95 % (n = 6). When the commercial popcorns of caramel sweet and cream salted were microwaved (A and D) or conventional heated (A' and D'), the acrylamide levels reached [Am]A = 1017 microg/kg, [Am]D = 146.5 microg/kg, [Am]A, = 2206 microg/kg and [Am]D = 970.1 microg/kg, respectively.


CONCLUSION
The microwaved popcorns tested are safer in general because the acrylamide level of them except that with high simple sugar content is obviously lower than that of ordinarily heated one.