Special phase for SPE analysis of acrylamide in food
Features
- Octadecyl silica phase with ion exchange functions for acrylamide analysis
Recommended application: clean-up of acrylamide from ultra-heated starch-containing food, such as potato chips and other snacks, french fries, crispbread, cereals etc.
Important notes:
- Acrylamide is created at temperatures above 100 °C from sugar and proteins, e. g. from potatoes or grain during the process of frying, baking, roasting or grilling. The formation depends on temperature, starting at 120 °C and increasing with more elevated temperatures. In cooked food, no acrylamide is found.
- Minimum concentration of acrylamide should be 70 µg/kg.
- The procedure includes no concentration step.
- Acrylamide and the isotopically labelled form are carcinogenic, mutagenic and neurotoxic.