Determination of acrylamide in food using adsorption stripping voltammetry

Kód výsledku v 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>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Determination of acrylamide in food using adsorption stripping voltammetry

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Determination of acrylamide in food using adsorption stripping voltammetry

Popis výsledku anglicky

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.

Druh

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

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

31

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

401-406

Kód UT WoS článku

000322513900014

EID výsledku v databázi Scopus

—