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Acrylamide is formed when food is heated to high temperatures, e.g. when frying or deep-frying. The amino acid asparagine reacts with reducing sugars such as glucose or fructose (Figure 1). Cereal products (cereals, baked goods, etc.), potato products (chips, crisps) and coffee are particularly affected.
Figure 1: Formation of acrylamide.
Animal experiments have shown that acrylamide is carcinogenic and damages the genome. It has therefore been categorised as "probably carcinogenic to humans". However, there are no binding limits for acrylamide in food (in the EU). Only guide values and minimisation measures were defined in 2013 and set out in a regulation at the end of 2017. The guideline values were lowered again. This guideline value is determined by the acrylamide value, which 90% of the samples fell below. There may therefore be further lower guideline values in the future. As a result, analysing acrylamide in food has also become essential.
Based on these developments, many manufacturers have published applications for the determination of acrylamide. These range from reversed-phase chromatography, normal-phase chromatography and HILIC to gas chromatography.
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