本研究旨在探究肉桂和可可对蛋糕样品中丙烯酰胺形成的影响以及它们对致癌和非致癌风险的影响。蛋糕样品采用碱性提取、黄原酸衍生和微萃取制备，然后注入气相色谱质谱仪（GC-MS）以确定丙烯酰胺的含量。样品中最大和最小的平均丙烯酰胺浓度分别与肉桂蛋糕（212.28 ng/g）和可可蛋糕样品（10.14 ng/g）相关。未添加调味的样品、肉桂蛋糕样品和可可蛋糕样品的丙烯酰胺浓度分别为61.86 ng/g，169.38-212.28 ng/g和10.14-44.64 ng/g。基于蒙特卡罗模拟（MCS）的人类健康风险评估表明，成人和儿童摄入蛋糕样品中丙烯酰胺形成导致的目标危险系数和增量寿命癌症风险都处于可接受的范围内（THQ>1，CR>1E-4）。总之，可可调味能够降低蛋糕中丙烯酰胺的浓度。根据结果，需要通过监管机构来测量消费者蛋糕中的丙烯酰胺含量。©2023 作者。

This study was conducted with the aim of investigating the effect of cinnamon and cocoa on the formation of acrylamide in cake samples and their carcinogenic and non-carcinogenic risks. The cake samples were prepared using alkaline extraction, xanthidrol derivative and micro-extraction, then injected into a gas chromatography-mass spectrometry (GC-MS) to identify acrylamide. The maximum and minimum mean concentration of acrylamide among samples was related to the cinnamon cakes (212.28 ng/g) and the cocoa cake samples (10.14 ng/g), respectively. Acrylamide concentration for unflavored samples, cinnamon cake samples and cocoa cake samples were 61.86 ng/g, 169.38-212.28 ng/g and 10.14-44.64 ng/g, respectively. Human health risk assessment based on Monte Carlo simulation (MCS) indicated that the target hazard quotient and incremental lifetime cancer due to ingestion of acrylamide formation in cake samples for adults and children were in the acceptable limits (THQ > 1 and CR > 1E-4). In conclusion, cocoa flavor was able to decrease the concentration of acrylamide in cakes. According to the results, it is necessary to measure the amount of acrylamide in consumer cakes by regulatory organizations.© 2023 The Author(s).