Determination of acrylamide in food using adsorption stripping voltammetry
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F13%3A43872148" target="_blank" >RIV/62157124:16270/13:43872148 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Determination of acrylamide in food using adsorption stripping voltammetry
Original language description
A new electroanalytical method for the determination of acrylamide in food has been developed. It was found that a complex of acrylamide and Ni2+ is suitable for the electrochemical determination of acrylamide. Ammonia buffer of pH = 9.5 was found to provide convenient conditions for the determination. Optimal concentration of Ni2+ was 500 mu mol/l. The sample preparation procedure was optimised. The best results were found for an ethanol/water mixture (1: 2) and pH = 1.4. The samples were extracted inan ultrasound bath, and after centrifugation 0.2 ml of the extract was taken for the measurement. Voltammetric measurements were done using the hanging mercury drop electrode. The peak height was a function of acrylamide concentration and deposition time. The accuracy of the method was verified by the use of standard reference materials.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
31
Issue of the periodical within the volume
4
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
6
Pages from-to
401-406
UT code for WoS article
000322513900014
EID of the result in the Scopus database
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