title: [Analytical methods for the determination of acrylamide in food products].
abstract: In April 2002, researchers in Swedish reported that they had found high level acrylamide (AA) in carbohydrate-rich foods during cooking at high temperature, which shocked scientists worldwide. Because AA has been identified as being carcinogenic, neurotoxic and genotoxic, researchers had developed methods to determinate the AA level in kinds of foods. The review is based on the achievement and progress of AA analysis in foods in recent years which contains the samples' extraction, clean-up, derivatization and determination by chromatography coupled with mass spectrometer.
authors.affiliation: National Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
authors.forename: Gong
authors.initials: G
authors.lastname: Zhang
authors.forename: Yun-feng
authors.initials: YF
authors.lastname: Zhao
authors.forename: Yong-ning
authors.initials: YN
authors.lastname: Wu
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D002853:Chromatography, Liquid / Q000379:methods; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*
chemical_list: D020106:Acrylamide