1 Ocak 2006 Dergi makalesi Açık Erişim

Gokmen, Vural; Senyuva, Hamide Z.

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  "@id": 96123, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "name": "Gokmen, Vural"
    }, 
    {
      "@type": "Person", 
      "name": "Senyuva, Hamide Z."
    }
  ], 
  "datePublished": "2006-01-01", 
  "description": "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.", 
  "headline": "A generic method for the determination of acrylamide in thermally processed foods", 
  "identifier": 96123, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "A generic method for the determination of acrylamide in thermally processed foods", 
  "url": "https://aperta.ulakbim.gov.tr/record/96123"
}