In GC-MS, acrylamide from heated foods may be coeluted with 3-hydroxy propionitrile

European Food Research and Technology

Volumn 227, Issue 3, 2008, Pages 945-948

  Biedermann, Maurus ^a   Grob, Koni ^a  

^a Official Food Control Authority of the Canton of Zurich   (Switzerland)

Author keywords

Acrylamide; Analysis by GC MS; Coelution; Fruits; Hydroxy propionitrile

Indexed keywords

AGRICULTURAL PRODUCTS; CHROMATOGRAPHIC ANALYSIS; FRUITS;

ACRYLAMIDE (PAM); APPLIED (CO); CHROMATOGRAPHIC CONDITIONS; COELUTION; DIRECT ANALYSIS; GAS CHROMATOGRAMS; GAS CHROMATOGRAPHY MASS SPECTROMETRY (GC MS) METHOD; PROPIONITRILE; SPRINGER (CO); STATIONARY PHASE (SP);

AMIDES;

LYCOPERSICON ESCULENTUM; PRUNUS DOMESTICA; PYRUS;

EID: 44949200473     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0775-9     Document Type: Article

References (6)

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