文章基本信息

标题：Review of Research into the Determination of Acrylamide in Foods
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作者：Mingfei Pan ; Kaixin Liu ; Jingying Yang 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：4
页码：524-543
DOI：10.3390/foods9040524
出版社：MDPI Publishing
摘要：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.
关键词：acrylamide; detection; rapid methods; food safety acrylamide ; detection ; rapid methods ; food safety