Stanovení akrylamidu ve sladu metodou GC/MS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F07%3A%230000361" target="_blank" >RIV/60193697:_____/07:#0000361 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of acrylamide in malt with the GC/MS

Popis výsledku v původním jazyce

In food acrylamide is produced in the course of Maillard reaction and its precursors are reculding saccharides and amino acid asparagine. Acrylamide formation in food depends on food composition and processing conditions. Significant quantities are formed during heat treatment above 120 °C, mostly at 150 ? 180 °C, while at still higher temperatures the extent of formation decreases. Barley is the material for malt production. It is a crop with hight content of nitrogen compounds and a high content of starch. During malting, enzymatic activity leads to an increase in hte content of reducting saccharides in malt, and during kilning, biochemical changes lead to melanoidin production and these conditions are favourable for acrylamide formation. these processes were studied in several malts using gas chromatogtaphy-mass spectrometry. Acrylamide was determined in significant amounts from several ppb to ppm.

Název v anglickém jazyce

Determination of acrylamide in malt with the GC/MS

Popis výsledku anglicky

In food acrylamide is produced in the course of Maillard reaction and its precursors are reculding saccharides and amino acid asparagine. Acrylamide formation in food depends on food composition and processing conditions. Significant quantities are formed during heat treatment above 120 °C, mostly at 150 ? 180 °C, while at still higher temperatures the extent of formation decreases. Barley is the material for malt production. It is a crop with hight content of nitrogen compounds and a high content of starch. During malting, enzymatic activity leads to an increase in hte content of reducting saccharides in malt, and during kilning, biochemical changes lead to melanoidin production and these conditions are favourable for acrylamide formation. these processes were studied in several malts using gas chromatogtaphy-mass spectrometry. Acrylamide was determined in significant amounts from several ppb to ppm.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Chimica Slovenica

ISSN

1318-0207

e-ISSN

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Svazek periodika

54

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SI - Slovinská republika

Počet stran výsledku

4

Strana od-do

98-101

Kód UT WoS článku

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EID výsledku v databázi Scopus

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