Determination of acrylamide in fried starchy foods by gas chromatography-mass spectrometry

A method was developed for the determination of acrylamide in fried starchy foods using isotope dilution gas chromatograpy-selected mass spectrometry (GC-MS). The acrylamide was extracted from samples by water, then centrifuged and cleaned up by a column of graphitized carbon black. Acrylamide was d...

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Veröffentlicht in:	Sepu Jg. 23; H. 3; S. 312
Hauptverfasser:	Zhong, Weike, Chen, Dongdong, Yong, Wei, Liu, Zhiming, Qiu, Yueming, Tang, Yingzhang
Format:	Journal Article
Sprache:	Chinesisch
Veröffentlicht:	China 01.05.2005
Schlagworte:	Acrylamide - analysis Cooking Edible Grain - chemistry Food Contamination - analysis Gas Chromatography-Mass Spectrometry
ISSN:	1000-8713
Online-Zugang:	Weitere Angaben
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