Determination of acrylamide concentration in processed food products using normal phase high-performance liquid chromatography (HPLC)

被引：0

作者：

Singh, Prashant ^{[2
]}

Singh, Pragya ^{[2
]}

Raja, R. Balaji ^{[1
]}

机构：

[1] SRM Univ, Res Directorate, Kattankulathur 603203, Tamil Nadu, India

[2] SRM Univ, Dept Biotechnol, Kattankulathur 603203, Tamil Nadu, India

来源：

AFRICAN JOURNAL OF BIOTECHNOLOGY | 2010年 / 9卷 / 47期

关键词：

Processed food; high-performance liquid chromatography; acrylamide; health hazard;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Currently, acrylamide concentration in processed food products have become a very serious health issue. The World Health Organization (WHO) and the Scientific Committee for Food (SCF) of the European Union also confirmed this concern. In laboratory scale, it was found that acrylamide causes tumors in animals. This study is aimed to determine the concentration of acrylamide in processed food products available in open market. In order to determine the acrylamide concentration, three bakery items and three fried chips from three different brands were analyzed. High-performance liquid chromatography (HPLC) technique was employed for the analysis. The overall distribution of acrylamide concentration was found to be maximum in kurkure followed by lays and minimum in banana Chips.

引用

页码：8085 / 8091

页数：7

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