Critical factors and pitfalls affecting the extraction of acrylamide from foods: An optimisation study

A stepwise study of common factors for the extraction of acrylamide (AA) from relevant food matrices was performed. The investigated extraction factors were sample particle size (fine or coarse), defatting (yes or no), extraction solvent (water or water/methanol), homogenisation by Ultra Turrax (yes...

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Veröffentlicht in:	Analytica chimica acta 2006-01, Vol.557 (1), p.287-295
Hauptverfasser:	Petersson, Erik V., Rosén, Johan, Turner, Charlotta, Danielsson, Rolf, Hellenäs, Karl-Erik
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide Analysis Analytical chemistry Chemistry Chromatographic methods and physical methods associated with chromatography Exact sciences and technology Extraction Foods LC-MS/MS Method optimisation Optimisation Other chromatographic methods Spectrometric and optical methods
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Zusammenfassung:	A stepwise study of common factors for the extraction of acrylamide (AA) from relevant food matrices was performed. The investigated extraction factors were sample particle size (fine or coarse), defatting (yes or no), extraction solvent (water or water/methanol), homogenisation by Ultra Turrax (yes or no), extraction temperature (25 or 60 °C) and extraction time (5 min to 17 h). An optimised method comprised the use of fine particles (
ISSN:	0003-2670 1873-4324
DOI:	10.1016/j.aca.2005.10.014