Acrylamide is a well known industrial monomer for polymerisation.
Swedish researchers published in 2002 for the first time evidence of an acrylamide contamination in food. The contaminated food samples contained starches and were roasted, backed or fried. In animal tests acrylamide causes mutations and so is classified as mutagen or carcinogenic.
Acrylamide is created by temperatures above 100°C from sugar and egg-white, i.e. from potatoes or grain during the process of frying, backing, roasting or grilling. The appearance is influenced by temperature, starting at 120 °C the concentration is increased with elevated temperatures. In cooked food no acrylamide was found. During the baking or frying process, depending on the time and temperature, a remarkable amount of acrylamide is formed.
MACHEREY-NAGEL offers a special SPE mixed mode phase, CHROMABOND® ABC18 for the fast and reliable clean up of acrylamide from food. With this SPE column it is possible to reduce the disturbing matrix by nearly 100%. The concentration of acrylamide should be at a minimum of 70µg/kg, because a concentration step is not included. The full application note for this clean up can be ordered from MACHEREY-NAGEL.
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