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...
| Published in: | Foods |
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| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-04-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/4/524 |
| _version_ | 1850411441277894656 |
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| author | Mingfei Pan Kaixin Liu Jingying Yang Liping Hong Xiaoqian Xie Shuo Wang |
| author_facet | Mingfei Pan Kaixin Liu Jingying Yang Liping Hong Xiaoqian Xie Shuo Wang |
| author_sort | Mingfei Pan |
| collection | DOAJ |
| container_title | Foods |
| 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. |
| format | Article |
| id | doaj-art-c72dafa4e6bb4b08ad5561a0f80ef4e0 |
| institution | Directory of Open Access Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| spelling | doaj-art-c72dafa4e6bb4b08ad5561a0f80ef4e02025-08-19T22:46:35ZengMDPI AGFoods2304-81582020-04-019452410.3390/foods9040524Review of Research into the Determination of Acrylamide in FoodsMingfei Pan0Kaixin Liu1Jingying Yang2Liping Hong3Xiaoqian Xie4Shuo Wang5State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaAcrylamide (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.https://www.mdpi.com/2304-8158/9/4/524acrylamidedetectionrapid methodsfood safety |
| spellingShingle | Mingfei Pan Kaixin Liu Jingying Yang Liping Hong Xiaoqian Xie Shuo Wang Review of Research into the Determination of Acrylamide in Foods acrylamide detection rapid methods food safety |
| 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 | acrylamide detection rapid methods food safety |
| url | https://www.mdpi.com/2304-8158/9/4/524 |
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