Successful determination of acrylamide in coffee and coffee products
Coffee is one of the most popular beverages in the world. It is a brewed drink prepared from roasted coffee beans. However, during the roasting process acrylamide can be formed as a by-product, which is considered as carcinogenic. To ensure food safety, several regulations and methods were established for monitoring acrylamide levels. For this purpose, we have created an application note with details of the analysis of acrylamide using CHROMABOND ABC18 SPE columns and NUCLEODUR C18 Gravity-SB HPLC column.
- Successful determination of acrylamide in coffee and coffee products according to ISO 18862:2016
- High recovery rates and an effective SPE clean-up were achieved with a special octadecyl modified silica phase with ion exchange functionality
- Fast and sensitive HPLC analysis
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