Acrylamide, as probably carcinogenic to humans, exists widely in foods with a high carbohydrate, such as deep fried and baked foods. There is no uniform limit standard for acrylamide in food and it is necessary to accurately assess the harm of acrylamide by quantitative detecting it in food. The conventional detection methods in foods such as gas chromatography (GC) and liquid chromatography (LC), and the new methods such as rapid detection based browning, capillary electrophoresis (CE), enzyme linked immunosorbent assay (ELISA), biosensor and fluorescence sensing. Meanwhile, advantages and disadvantages of detection methods were reviewed in this paper. This study provides novel insight into developing more efficient and practical methods to detect acrylamide in foods.
WANG Zu wen
,
HUANG Guang zhi
,
DING Xiao wen
. Progress in determination of acrylamide in food[J]. Food and Fermentation Industries, 2018
, 44(12)
: 288
-294
.
DOI: 10.13995/j.cnki.11-1802/ts.016810
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