A Review of Current Methods for the Determination of Acrylamide in Food Products

被引：78
|
作者：
Tekkeli, Serife Evrim Kepekci [1 ]
Onal, Cem [2 ]
Onal, Armagan [2 ]
机构：
[1] Bezmialem Vakif Univ, Dept Analyt Chem, Fac Pharm, TR-34093 Istanbul, Turkey
[2] Istanbul Univ, Dept Analyt Chem, Fac Pharm, TR-34116 Istanbul, Turkey
来源：
FOOD ANALYTICAL METHODS | 2012年 / 5卷 / 01期
关键词：
Acrylamide; Food; Cancer; Analysis; Chromatography; Review; TANDEM MASS-SPECTROMETRY; LIQUID-CHROMATOGRAPHY; GAS-CHROMATOGRAPHY; POTATO-CHIPS; URINARY METABOLITES; COLLABORATIVE TRIAL; RAPID-DETERMINATION; QUANTITATION; VALIDATION; FOODSTUFFS;
D O I：
10.1007/s12161-011-9277-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Acrylamide (AA) is a potentially carcinogenic substance which is formed during heating of food products containing carbohydrates and asparagine. It was first detected in food products in 2002. Since that time, several analytical methods have been made available for the quantification of AA in various foods. Starting from the announcement in 2002, occurrence, formation, chemistry, toxicology, and potential health risk in the human diet have been investigated and methods of analysis have been reviewed in many articles. In this paper, current information and analytical methods for the determination of AA have been reviewed.
引用
收藏
页码：29 / 39
页数：11
相关论文
共 50 条
  • [1] A Review of Current Methods for the Determination of Acrylamide in Food Products
    Serife Evrim Kepekci Tekkeli
    Cem Önal
    Armağan Önal
    Food Analytical Methods, 2012, 5 : 29 - 39
  • [2] Analytical methods for the determination of acrylamide in food products: a review
    Wenzl, T
    de la Calle, MB
    Anklam, E
    FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2003, 20 (10): : 885 - 902
  • [3] New trends in quantification of acrylamide in food products
    Oracz, Joanna
    Nebesny, Ewa
    Zyzelewicz, Dorota
    TALANTA, 2011, 86 : 23 - 34
  • [4] Determination of acrylamide in food products
    Chung, Hyung-Wook
    Park, Sung-Kug
    Choi, Dongmi
    ANALYTICAL SCIENCE AND TECHNOLOGY, 2007, 20 (02) : 164 - 169
  • [5] Review of Research into the Determination of Acrylamide in Foods
    Pan, Mingfei
    Liu, Kaixin
    Yang, Jingying
    Hong, Liping
    Xie, Xiaoqian
    Wang, Shuo
    FOODS, 2020, 9 (04)
  • [6] Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation
    Arvanitoyannis, Ioannis S.
    Dionisopoulou, Niki
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2014, 54 (06) : 708 - 733
  • [7] A critical review of acrylamide green extraction and determination in food matrices: Current insights and future perspectives
    Sebastia, Albert
    Pallares, Noelia
    Bridgeman, Luna
    Juan-Garcia, Ana
    Castagnini, Juan Manuel
    Ferrer, Emilia
    Barba, Francisco J.
    Berrada, Houda
    TRAC-TRENDS IN ANALYTICAL CHEMISTRY, 2023, 167
  • [8] Determination of Acrylamide in Food Using Adsorption Stripping Voltammetry
    Vesela, Helena
    Sucman, Emanuel
    CZECH JOURNAL OF FOOD SCIENCES, 2013, 31 (04) : 401 - 406
  • [9] The role of additives on acrylamide formation in food products: a systematic review
    Abedini, Amir Hossein
    Vakili Saatloo, Naiema
    Salimi, Mahla
    Sadighara, Parisa
    Alizadeh Sani, Mahmood
    Garcia-Oliviera, Paula
    Prieto, Miguel A.
    Kharazmi, Mohammad Saeed
    Jafari, Seid Mahdi
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2024, 64 (10) : 2773 - 2793
  • [10] Acrylamide in biological materials and methods of the analytical determination
    Dostal, A.
    Cajdova, J.
    Hudeckova, H.
    BRATISLAVA MEDICAL JOURNAL-BRATISLAVSKE LEKARSKE LISTY, 2011, 112 (01): : 44 - 47
12345