CHROMABOND SPE Columns, ABC18, 500mg, 6mL
Special phase for SPE analysis of acrylamide in food
Features:
Octadecyl silica phase with ion exchange functions for acrylamide analysis
Recommended application: clean-up of acrylamide from ultra-heated starch-containing food, such as potato chips and other snacks, french fries, crispbread, cereals etc. (see application 303580)
Important notes:
Acrylamide is created at temperatures above 100 °C from sugar and proteins, e. g. from potatoes or grain during the process of frying, baking, roasting or grilling. The formation depends on temperature, starting at 120 °C and increasing with more elevated temperatures. In cooked food, no acrylamide is found.
Minimum concentration of acrylamide should be 70 µg/kg.
The procedure includes no concentration step.
Acrylamide and the isotopically labelled form are carcinogenic, mutagenic and neurotoxic.