New determination methods of acrylamide in food products

Authors

WANG Zimeng, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
LU Dai, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
SHI Xingbo, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Orient Science & Technology College, Hunan Agricultural University, Changsha, Hunan 410128, China; State Key Laboratory of Chemo/Biosensing and Chemometr
DENG Jiehong, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China

Abstract

Acrylamide (AA) is a kind of neurotoxin and potential carcinogen, formed in heating food treatment, has been aroused extensive attention in all over the word. Accurate determination of AA in complex food system is the first importance to evaluate its harmful effects on human health. In this paper, the disadvantages of traditional determination methods of AA, including liquid chromatography, gas chromotography and their coupling technique, were reviewed. Moreover, the complex of sample pretreatment process, requirement of necessary sample derivatives and professional analyzer, and expensive analytical instruments etc. were focused on. Furthermore, several new determination methods, such as capillary electrophoresis, enzyme-linked immunosorbent assay method, super-molecular recognition method, and nano-biosensor, etc. were introduced in detail. The advantages, disadvantages and the existing problems of the current determination methods in practical application were also indicated. Summarizing these methods were helpful to provide thoughts to develop more practical methods. In the future, the promising determination methods should satisfy many merits, including simple sample preparation, rapid and time-saving, low-costing, point-of-care testing and so on.

Publication Date

10-28-2016

First Page

210

Last Page

214,220

DOI

10.13652/j.issn.1003-5788.2016.10.047

Recommended Citation

Zimeng, WANG; Dai, LU; Xingbo, SHI; and Jiehong, DENG (2016) "New determination methods of acrylamide in food products," Food and Machinery: Vol. 32: Iss. 10, Article 46.
DOI: 10.13652/j.issn.1003-5788.2016.10.047
Available at: https://www.ifoodmm.cn/journal/vol32/iss10/46

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