The presence of acrylamide was first detected in various food products in 2002, and subsequently, numerous methods have been developed to determine acrylamide monomer in heat-treated and carbohydrate-rich foods. These detection methods are combined with a chromatographic step using a liquid chromatography (LC) or gas chromatography (GC) instrument and are primarily mass spectrometry (MS) based.
Acrylamide is a potential cause of a wide spectrum of toxic effects and is most likely classified as a human carcinogen. In advanced laboratories, detailed studies are carried out on the determination of acrylamide in foods, its formation systems and exposure levels. However, the precise chemical mechanisms governing acrylamide formation in foods are not yet known and various screening methods are still being developed.
Acrylamide is formed in heated food products. It has been proven to form in high levels in potato products, such as potato chips. Heating temperature and duration have been shown to have a significant effect on acrylamide formation. Other factors influencing acrylamide formation include pH, asparagine, protein, and the addition of other reducing sugars and amino acids. Acrylamide formation has also been observed during heating of food-like biological materials at temperatures below one hundred degrees Celsius.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also contaminant determination - acrylamide analysis services.
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