Determination of Acrylamide in Foodstuffs Using UPLC–MS

Book Chapter

Alsohaimi, Ayman Abdel Ghfar, Ibrahim Hotan . 2014

• مدينة النشر: Boca Rotan, New York, london
• رابط المنشور على الويب: http://www.crcnetbase.com/doi/abs/10.1201/b16670-14
• الوسوم: Acrylamide, Foodstuffs
• اسم الجهة الناشرة: CRC Press, taylor & francis group
• عنوان الكتاب: Ultra Performance Liquid Chromatography Mass Spectrometry; Evaluation and Applications in Food Analysis
• الصفحات: 333–358

مستخلص المنشور

This chapter emphasized number of recent techniques for the analysis of acrylamide in food. Despite presence of several analytical methods for acrylamide determination, these techniques still require further development. After review of this chapter, one can conclude that UPLC/MS/MS represents a powerful technique with high-resolution separation of acrylamide, short run time, and high specificity that excludes the matrix interferences of the extract.