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| CHROMABOND® ABC18 |
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| special phase for SPE analysis of acrylamide in food |
| Features |
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octadecyl silica phase with ion exchange functions for acrylamide analysis |
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recommended application:
clean-up of acrylamide from ultra-heated starch-containing food, such as potato chips and other snacks, french fries, crispbread, cereals etc. (see application 303580) |
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Important notes:
 Acrylamide is created at temperatures above 100 °C from sugar and proteins, e. g. from potatoes or grain during the process of frying, baking, roasting or grilling. The formation depends on temperature, starting at 120°C and increasing with more elevated temperatures. In cooked food, no acrylamide is found. Minimum concentration of acrylamide should be 70 µg/kg. The procedure includes no concentration step. Acrylamide and the isotopically labelled form, is carcinogenic, mutagenic and neurotoxic. |
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Ordering information
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Volume |
Adsorbent weight |
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Pack of |
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CHROMABOND® ABC18 polypropylene columns |
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500 mg |
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6 mL |
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730533 |
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30 |
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