메뉴 건너뛰기




Volumn 20, Issue 3, 2011, Pages 835-839

Analysis of acrylamide using gas chromatography-nitrogen phosphorus detector (GC-NPD)

Author keywords

Acrylamide; Analytical method; GC nitrogen phosphorus detector (GC NPD); Monitoring; Prescreening method

Indexed keywords

SOLANUM TUBEROSUM;

EID: 80055036251     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0116-4     Document Type: Note
Times cited : (24)

References (21)
  • 2
    • 34447332509 scopus 로고    scopus 로고
    • Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation
    • Elore JS, Mottram DS, Muttucumaru N, Dodson AT, Parry MAJ, Halford NG. Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation. J. Agr. Food Chem. 55: 5363-5366 (2007)
    • (2007) J. Agr. Food Chem. , vol.55 , pp. 5363-5366
    • Elore, J.S.1    Mottram, D.S.2    Muttucumaru, N.3    Dodson, A.T.4    Parry, M.A.J.5    Halford, N.G.6
  • 3
    • 0037015489 scopus 로고    scopus 로고
    • Acrylamide is formed in the Maillard reaction
    • Mottram DS, Wedzicha BL, Dodson AT. Acrylamide is formed in the Maillard reaction. Nature 419: 448-449 (2002)
    • (2002) Nature , vol.419 , pp. 448-449
    • Mottram, D.S.1    Wedzicha, B.L.2    Dodson, A.T.3
  • 4
    • 0043053544 scopus 로고    scopus 로고
    • Swedish National Food Administration (SNFA), Available from:, Accessed May 31, 2010
    • Swedish National Food Administration (SNFA). Information about acrylamide in food Uppsala. Available from: http://www.slv.se. Accessed May 31, 2010.
    • Information about acrylamide in food Uppsala
  • 5
  • 7
    • 84861625609 scopus 로고    scopus 로고
    • Food Standards Agency, Available from:, Accessed May 17, 2010
    • Food Standards Agency. Study on acrylamide in food. Available from: http://www.food.gov.uk. Accessed May 17, 2010.
    • Study on acrylamide in food
  • 10
    • 29444447287 scopus 로고    scopus 로고
    • Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography-mass spectrometry method
    • Senyuva HZ, Gokmen V. Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography-mass spectrometry method. Food Chem. 97: 539-545 (2006)
    • (2006) Food Chem. , vol.97 , pp. 539-545
    • Senyuva, H.Z.1    Gokmen, V.2
  • 11
    • 13444291368 scopus 로고    scopus 로고
    • Analytical methods used to measure acrylamide concentrations in foods
    • Laurence C, Sune E. Analytical methods used to measure acrylamide concentrations in foods. J. AOAC Int. 88: 274-284 (2005)
    • (2005) J. AOAC Int. , vol.88 , pp. 274-284
    • Laurence, C.1    Sune, E.2
  • 12
    • 19344375844 scopus 로고    scopus 로고
    • Occurrence and analytical methods of acrylamide in heat-treated foods review and recent developments
    • Zhang Y, Zhang G, Zhang Y. Occurrence and analytical methods of acrylamide in heat-treated foods review and recent developments. J. Chromatogr. A 1075: 1-21 (2005)
    • (2005) J. Chromatogr. A , vol.1075 , pp. 1-21
    • Zhang, Y.1    Zhang, G.2    Zhang, Y.3
  • 13
    • 0041802954 scopus 로고    scopus 로고
    • Chemistry, biochemistry, and safety of acrylamide: A review
    • Friedman M. Chemistry, biochemistry, and safety of acrylamide: A review. J. Agr. Food Chem. 51: 4504-4526 (2003)
    • (2003) J. Agr. Food Chem. , vol.51 , pp. 4504-4526
    • Friedman, M.1
  • 14
    • 50449096900 scopus 로고    scopus 로고
    • Analysis of acrylamide in a complex matrix of polyacrylamide solution treated by heat and ultraviolet light
    • Ishizuka M, Fujioka K, Shibamoto T. Analysis of acrylamide in a complex matrix of polyacrylamide solution treated by heat and ultraviolet light. J. Agr. Food Chem. 56: 6093-6096 (2008)
    • (2008) J. Agr. Food Chem. , vol.56 , pp. 6093-6096
    • Ishizuka, M.1    Fujioka, K.2    Shibamoto, T.3
  • 15
    • 0038015278 scopus 로고    scopus 로고
    • Gas chromatographic investigation of acrylamide formation in browning model system
    • Yasuhara A, Tanaka Y, Hengel M, Shibamoto T. Gas chromatographic investigation of acrylamide formation in browning model system. J. Agr. Food Chem. 51: 3999-4003 (2003)
    • (2003) J. Agr. Food Chem. , vol.51 , pp. 3999-4003
    • Yasuhara, A.1    Tanaka, Y.2    Hengel, M.3    Shibamoto, T.4
  • 19
    • 44149125461 scopus 로고    scopus 로고
    • Liquid chromatography coupled to tandem mass spectrometry for the analysis of acrylamide in typical Spanish products
    • Bermudo E, Moyano E, Puignou L, Galceran MT. Liquid chromatography coupled to tandem mass spectrometry for the analysis of acrylamide in typical Spanish products. Talanta 76: 389-394 (2008)
    • (2008) Talanta , vol.76 , pp. 389-394
    • Bermudo, E.1    Moyano, E.2    Puignou, L.3    Galceran, M.T.4
  • 20
    • 1842503238 scopus 로고    scopus 로고
    • Trace level determination of acrylamide in cereal-based foods by gas chromatography-mass spectrometry
    • Pittet A, Perisset A, Oberson JM. Trace level determination of acrylamide in cereal-based foods by gas chromatography-mass spectrometry. J. Chroamtogr. A 1035: 123-130 (2004)
    • (2004) J. Chroamtogr. A , vol.1035 , pp. 123-130
    • Pittet, A.1    Perisset, A.2    Oberson, J.M.3
  • 21
    • 2342618901 scopus 로고    scopus 로고
    • Influence of processing parameters on acrylamide formation during frying of potatoes
    • Taubert D, Harlfinger S, Henkes L, Berkels R, Schomig E. Influence of processing parameters on acrylamide formation during frying of potatoes. J. Agr. Food Chem. 52: 2735-2739 (2004)
    • (2004) J. Agr. Food Chem. , vol.52 , pp. 2735-2739
    • Taubert, D.1    Harlfinger, S.2    Henkes, L.3    Berkels, R.4    Schomig, E.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.