Journal
FOODS
Volume 9, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/foods9040524
Keywords
acrylamide; detection; rapid methods; food safety
Categories
Funding
- National Key R&D Program of China [2017YFC1600402]
- National Natural Science Foundation of China [31972147]
- Tianjin Technical Expert Project [19JCTPJC52700]
- Project of Tianjin Science and Technology Plan [18ZYPTJC00020]
- Open Project Program of State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology [SKLFNS-KF-201907]
- Tianjin Science and Technology Plan [18ZYPTJC00020]
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Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.
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