TITLE

Extraction of Acrylamide from Fried Potato Chips (Crisps) Using ISOLUTE® SLE+ Prior to LC-MS-MS Analysis

AUTHOR(S)
Edgington, Alan; Williams, Lee
PUB. DATE
December 2013
SOURCE
LC-GC Europe;Dec2013, Vol. 26 Issue 12, p704
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Acrylamide has been found to occur in many cooked carbohydrate-rich foods and is of concern as a possible carcinogen. The supported liquid extraction (SLE) method described in this application note achieves high recoveries of acrylamide in fried potato chips (crisps). The method is sensitive enough to potentially measure levels as low as 70 ppb in a popular brand and flavour and has also been tested in flavoured varieties that were both machine and hand fried.
ACCESSION #
92768176

 

Related Articles

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics