Fast Determination of Acrylamide in Food Samples Using Accelerated Solvent Extraction Followed by Ion Chromatography with UV or MS Detection
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چکیده
Introduction Acrylamide, a known genotoxic compound, was recently detected in carbohydrate-rich fried or baked food samples by a Swedish research group, Tareke, et al.1 The content of acrylamide was as high as several mg/kg for typical samples such as hash browns and french fries. Published methods for acrylamide include U.S. EPA Method 8032A that uses liquid extraction and GC-ECD for determinations in water2 and a method by the German Health Agency (BGVV) that uses HPLC with UV detection for migration analysis of acrylamide from food packing materials.3
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تاریخ انتشار 2015