Review of Research into the Determination of Acrylamide in Foods
Mingfei Pan, Kaixin Liu, Jingying Yang, Liping Hong, Xiaoqian Xie, Shuo Wang
Abstract
Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.
Topics & Concepts
AcrylamideFood scienceFood productsChemistryBiochemical engineeringEngineeringPolymerOrganic chemistryCopolymerPotato Plant ResearchMelamine detection and toxicityPlant Pathogens and Resistance