Analysis of Acrylamide in Potato Chips by UHPLC-MS/MS

被引：0
|
作者：
Lafont, Fernando [1 ]
Garcia, Isabel [1 ]
Ariza, Visitacion [1 ]
Ruz, Juan [1 ]
机构：
[1] Univ Cordoba, Cordoba, Spain
来源：
LC GC NORTH AMERICA | 2018年 / 36卷 / 09期
关键词：
D O I：
暂无
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
Acrylamide is viewed as a human health concern and found in certain foods after preparation or processing at high temperatures. World experts recommend reducing acrylamide in our diet and suggest long-term research studies to determine its potential risk. In this application we present an HPLC-MS/MS method for analysis of acrylamide in potato chips, using a simple sample preparation procedure.
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收藏
页码：709 / 709
页数：1
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