A method for the determination of acrylamide in a broad variety of processed foods by GC-MS using xanthydrol derivatization

Food Additives and Contaminants - Part A

Volumn 29, Issue 5, 2012, Pages 705-715

  Yamazaki, Kumiko ^a   Isagawa, Satoshi ^a   Kibune, Nobuyuki ^a   Urushiyama, Tetsuo ^b  

^a JAPAN FOOD RESEARCH LABORATORIES   (Japan)

^b NATIONAL VETERINARY ASSAY LABORATORY   (Japan)

Author keywords

acrylamide; chromatography, GC MS; processed foods

Indexed keywords

AMIDES; BAKERIES; BROMINE COMPOUNDS; EXTRACTION; PROCESSED FOODS; PURIFICATION;

ACRYLAMIDES; AQUEOUS EXTRACTS; DERIVATIZATIONS; EXPLORATORY SURVEYS; INTERNAL STANDARDS; JAPANESE FOODS; LIMIT OF DETECTION; LIMIT OF QUANTIFICATIONS;

CHEMICAL CONTAMINATION;

ACRYLAMIDE; AMINO ACID; BROMINE DERIVATIVE; REAGENT; UNCLASSIFIED DRUG; XANTHYDROL DERIVATE;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL REACTION; COFFEE; COLUMN CHROMATOGRAPHY; FAST FOOD; FERMENTATION; FOOD PROCESSING; ISOTOPE LABELING; LIMIT OF DETECTION; LIMIT OF QUANTITATION; MASS FRAGMENTOGRAPHY; PRIORITY JOURNAL; PURIFICATION; SOYBEAN;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84860319654     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2011.645217     Document Type: Article

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