1 Ocak 2006 Dergi makalesi Açık Erişim

Gokmen, Vural; Senyuva, Hamide Z.

Citation Style Language JSON

{
  "DOI": "10.1016/j.chroma.2006.01.084", 
  "abstract": "A generic sample preparation method for the determination of acrylamide in foods was developed. The method entails extraction with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and cleanup with Oasis HLB solid-phase extraction (SPE) cartridge. The final extract was analyzed by liquid chromatography-mass spectrometry (LC-MS) for quantitation. The chromatographic separation was performed on ODS-3 column using the isocratic mixture of 0.01 mM acetic acid in 0.2% aqueous solution of formic acid at a flow rate of 0.6 ml/min at 25 degrees C. The recoveries of acrylamide from potato chips, biscuits and coffee ranged between 92.8 and 101.5% with relative standard deviations of 4.1% or less. The limit of detection (LOD) and the limit of quantitation (LOQ) were 2 ng/g and 6 ng/g in the basis of signal to noise ratios of 3: 1 and 9: 1, respectively. (c) 2006 Elsevier B.V. All rights reserved.", 
  "author": [
    {
      "family": "Gokmen", 
      "given": " Vural"
    }, 
    {
      "family": "Senyuva", 
      "given": " Hamide Z."
    }
  ], 
  "container_title": "JOURNAL OF CHROMATOGRAPHY A", 
  "id": "96123", 
  "issue": "1-2", 
  "issued": {
    "date-parts": [
      [
        2006, 
        1, 
        1
      ]
    ]
  }, 
  "page": "194-198", 
  "title": "A generic method for the determination of acrylamide in thermally processed foods", 
  "type": "article-journal", 
  "volume": "1120"
}