Comment on "Soxhlet extraction of acrylamide from potato chips" by J. R.!Pedersen and J. O.!Olsson, Analyst, 2003, 128, 332

被引：9

作者：

DeVries, JW ^{[1
]}

Post, BE ^{[1
]}

机构：

[1] Gen Mills, Golden Valley, MN 55427 USA

来源：

ANALYST | 2004年 / 129卷 / 01期

关键词：

D O I：

10.1039/b308704b

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

[No abstract available]

引用

页码：93 / 95

页数：3

共 9 条

[1]

[Anonymous], MERCK INDEX

[2]

*AOAC INT, OFF METH AN

[3]

BIEDERMANN M, COMMUNICATION

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[5] Acrylamide is formed in the Maillard reaction [J].

Mottram, DS ;

Wedzicha, BL ;

Dodson, AT .

NATURE, 2002, 419 (6906) :448-449

[6]

MUSSER SM, USFDA DRAFT METHOD

[7] Soxhlet extraction of acrylamide from potato chips [J].

Pedersen, JR ;

Olsson, JO .

ANALYST, 2003, 128 (04) :332-334

[8] Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry [J].

Rosén, J ;

Hellenäs, KE .

ANALYST, 2002, 127 (07) :880-882

[9] Analysis of acrylamide, a carcinogen formed in heated foodstuffs [J].

Tareke, E ;

Rydberg, P ;

Karlsson, P ;

Eriksson, S ;

Törnqvist, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (17) :4998-5006

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