Food Safety and TestingFood Safety and Testing ›  Chemical ContaminantsChemical Contaminants › Acrylamide

Acrylamide

Acrylamide is a toxic chemical compound found in foods high in starch which have been baked or fried such as bread, french fries and potato chips.

The optimum method for detection of acrylamide is a highly sensitive and selective Liquid Chromatography-Mass Spectrometry (LC-MS/MS) method using the Thermo Scientific Accela liquid chromatograph and the Thermo Scientific TSQ Quantum series mass spectrometer.

The effective way to control precursors of acylamide in raw and processed foods is to use Thermo Scientific Arena analyzer, a fully automated random access photometric system.

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