DEVELOPMENT OF ACRYLAMIDE ANALYSIS METHODS IN TEA IN VIETNAM AND OPTIMIZATION OF GREEN TEA ROASTING PROCESS USING RESPONSE SURFACE METHODOLOGY

Abstract

    Residues of Acrylamide (AA) in green tea and tea products were determined using liquid chromatography-tandem mass spectrometry to study their formation during green tea roasting process. Acrylamide (AA) has been found in various teas. This study was focussed on optimizing the roasting conditions using Central Composite Design (CCD) to produce superior quality tea products with low concentration of acrylamide. The roasting conditions used were temperatures in the range of of 120oC to 200oC and time ranging from 15 min to 40 min. Roasting conditions signifcantly (p<0.005) affect the concentration of AA in tea. Hence, the optimized roasting conditions were able to produce high quality tea products.

Keywords: Acrylamide, tea, LC – MS/MS, solid-phase extraction.