1 Ocak 2006 Dergi makalesi Açık Erişim

Gokmen, Vural; Senyuva, Hamide Z.

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/96123</identifier>
  <creators>
    <creator>
      <creatorName>Gokmen, Vural</creatorName>
      <givenName>Vural</givenName>
      <familyName>Gokmen</familyName>
    </creator>
    <creator>
      <creatorName>Senyuva, Hamide Z.</creatorName>
      <givenName>Hamide Z.</givenName>
      <familyName>Senyuva</familyName>
    </creator>
  </creators>
  <titles>
    <title>A Generic Method For The Determination Of Acrylamide In Thermally Processed Foods</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2006</publicationYear>
  <dates>
    <date dateType="Issued">2006-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/96123</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.chroma.2006.01.084</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
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  <descriptions>
    <description descriptionType="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.</description>
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