A simplified analytical method to determine the amount of acrylamide in food is described. Routine analysis is not possible using previously published procedure (Castle, 1993; Rosen and Hellenas, 2002; Tareke et al, 2002; Gertz and Klostermann, 2002; Sfoph, 2002). The method consists in a preliminary sample defatting step followed by extraction with methanol and concentration. The acrylamide concentration is evaluated by GC/MS without derivatization.
A GC/MS method for the routine determination of acrylamide in food / F. Tateo, M. Bononi. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 15:1(2003), pp. 149-151.
A GC/MS method for the routine determination of acrylamide in food
F. TateoPrimo
;M. BononiUltimo
2003
Abstract
A simplified analytical method to determine the amount of acrylamide in food is described. Routine analysis is not possible using previously published procedure (Castle, 1993; Rosen and Hellenas, 2002; Tareke et al, 2002; Gertz and Klostermann, 2002; Sfoph, 2002). The method consists in a preliminary sample defatting step followed by extraction with methanol and concentration. The acrylamide concentration is evaluated by GC/MS without derivatization.
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