Review of Research into the Determination of Acrylamide in Foods

Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental...

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Detalles Bibliográficos
Autores principales: Pan, Mingfei, Liu, Kaixin, Yang, Jingying, Hong, Liping, Xie, Xiaoqian, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230758/
https://www.ncbi.nlm.nih.gov/pubmed/32331265
http://dx.doi.org/10.3390/foods9040524
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author Pan, Mingfei
Liu, Kaixin
Yang, Jingying
Hong, Liping
Xie, Xiaoqian
Wang, Shuo
author_facet Pan, Mingfei
Liu, Kaixin
Yang, Jingying
Hong, Liping
Xie, Xiaoqian
Wang, Shuo
author_sort Pan, Mingfei
collection PubMed
description Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.
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spelling pubmed-72307582020-05-22 Review of Research into the Determination of Acrylamide in Foods Pan, Mingfei Liu, Kaixin Yang, Jingying Hong, Liping Xie, Xiaoqian Wang, Shuo Foods Review Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment. MDPI 2020-04-22 /pmc/articles/PMC7230758/ /pubmed/32331265 http://dx.doi.org/10.3390/foods9040524 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Pan, Mingfei
Liu, Kaixin
Yang, Jingying
Hong, Liping
Xie, Xiaoqian
Wang, Shuo
Review of Research into the Determination of Acrylamide in Foods
title Review of Research into the Determination of Acrylamide in Foods
title_full Review of Research into the Determination of Acrylamide in Foods
title_fullStr Review of Research into the Determination of Acrylamide in Foods
title_full_unstemmed Review of Research into the Determination of Acrylamide in Foods
title_short Review of Research into the Determination of Acrylamide in Foods
title_sort review of research into the determination of acrylamide in foods
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230758/
https://www.ncbi.nlm.nih.gov/pubmed/32331265
http://dx.doi.org/10.3390/foods9040524
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