Extraction of acrylamide from fried potato chips using ISOLUTE® SLE+ prior to LC-MS/MS analysis
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Posted: 26 January 2015 | Biotage | No comments yet
Acrylamide has been found to occur in many cooked carbohydrate rich foods and is of concern as a possible carcinogen.
The Supported Liquid Extraction (SLE) method described in this application note achieves high recoveries of acrylamide in fried potato chips (crisps). The method is sensitive enough to potentially measure levels as low as 10 ppb in a popular brand and flavor and has also been tested in flavored varieties that were both machine and hand fried.
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