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

页码：29 / 39

页数：11

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