a Department of Agriculture, Ichthyology & Aquatic Environment, School of Agricultural Sciences , University of Thessaly , Fytokou Street, Nea Ionia Magnessias , 38446 , Volos , Hellas , Greece.
Crit Rev Food Sci Nutr. 2014;54(6):708-33. doi: 10.1080/10408398.2011.606378.
This review aims at summarizing the most recent updates in the field of acrylamide (AA) formation (mechanism, conditions) and the determination of AA in a number of foods (fried or baked potatoes, chips, coffee, bread, etc). The methods applied for AA detection [Capillary Electrophoresis-Mass Spectrometry (CE-MS), Liquid Chromatography-Mass Spectrometry (LC-MS), Non-Aqueous Capillary Electrophoresis (NACE), High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS), Pressurized Fluid Extraction (PFE), Matrix Solid-Phase Dispersion (MSPD), Gas Chromatography-Mass Spectrometry (GC-MS), Solid-Phase MicroExtraction-Gas Chromatography (SPME-GC), Enzyme Linked Immunosorbent Assay (ELISA), and MicroEmulsion ElectroKinetic Chromatography (MEEKC) are presented and commented. Several informative figures and tables are included to show the effect of conditions (temperature, time) on the AA formation. A section is also included related to AA legislation in EU and US.
这篇综述旨在总结丙烯酰胺（AA）形成（机制、条件）方面的最新进展，并对许多食品（炸薯条或烤土豆、薯片、咖啡、面包等）中 AA 的测定方法进行总结。文中介绍并讨论了用于 AA 检测的方法[毛细管电泳-质谱联用（CE-MS）、液相色谱-质谱联用（LC-MS）、非水毛细管电泳（NACE）、高效液相色谱-质谱联用（HPLC-MS）、加压流体萃取（PFE）、基质固相分散（MSPD）、气相色谱-质谱联用（GC-MS）、固相微萃取-气相色谱（SPME-GC）、酶联免疫吸附测定（ELISA）和微乳液电动色谱（MEEKC）]。文中还包含了一些信息丰富的图表，展示了条件（温度、时间）对 AA 形成的影响。此外，文中还包括了欧盟和美国 AA 法规的相关内容。
