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. 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.
- UPC:
- 41115709
- Condition:
- New
- Availability:
- 3 Days
- Weight:
- 1.00 Ounces
- HazmatClass:
- No
- WeightUOM:
- LB
- MPN:
- 730533
