1 Ocak 2006 Dergi makalesi Açık Erişim

Gokmen, Vural; Senyuva, Hamide Z.

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  <dc:creator>Gokmen, Vural</dc:creator>
  <dc:creator>Senyuva, Hamide Z.</dc:creator>
  <dc:date>2006-01-01</dc:date>
  <dc: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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/96123</dc:identifier>
  <dc:identifier>oai:zenodo.org:96123</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>JOURNAL OF CHROMATOGRAPHY A 1120(1-2) 194-198</dc:source>
  <dc:title>A generic method for the determination of acrylamide in thermally processed foods</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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