演題概要

ポスター発表

第２日　５月１９日（木）　　ポスター会場（いちょう）

2P-34　　PDF

DART-MSを利用したアクリルアミドのリアルタイム生成確認

(¹エーエムアール・ ²横市大院生命ナノ)
^o坂倉幹始¹・ 塩田晃久¹・ 川向孝知¹・ 比毛浩¹・ 関本奏子²・ 高山光男²

The acrylamide, known to have genotoxicity, is formed during frying or baking of food via Maillard reaction.
Direct analysis in real time (DART), relying upon heated Helium gas via glow discharge, enables to analyze without any sample preparation for rapid food analysis is expected for acrylamide analysis. However, it is suspected that acrylamide formation via Maillard reaction by high temperature helium gasses during DART ionization interferes accurate analysis. To optimization for analyses, the condition formation acrylamide was investigated by DART-MS using Glucose-Asparagine co-mixture as a model. In this study, acrylamide formation in analysis was investigated for reproducible food analysis and food authentication.