Analysis of acrylamide in potato chips by isotopically standard addition UHPLC-MS/MS
Acrylamide is an amide-type organic compound that can be formed by cooking or processing food at elevated temperatures (especially starch-rich compounds such as potatoes and cereals)…
Acrylamide is formed mainly in food by the reaction of the aminoacid asparagine with reducing sugars (particularly glucose and fructose) as part of the Maillard reaction. It can also be formed by reactions containing 3-aminopropionamide. The formation of acrylamide occurs mainly in conditions of high temperatures (generally higher than 120 °C) and low humidity.
Acrylamide is classified as “probable carcinogen to humans” (Group 2A) by the International Agency for Research on Cancer (IARC), based on animal studies. At this time, it is not clear that these results can be extrapolated to humans.
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