acrylamide analysis

Acrylamide Analysis
Acrylamide Analysis

Acrylamide is a white solid, crystalline substance with a vinyl group and slightly acidic. It is soluble in water, ethanol and acetone and has a high solubility in water. When food products are cooked, the Maillard reaction plays an important role in the formation of acrylamide. The Maillard reaction is the reaction between the amino acid asparagine and the reducing sugars. Acrylamide analysis in the field of food analysis is a relatively new topic. However, many methods related to acrylamide analysis have been developed in a short time. The most commonly used methods are GC, GC-MS, HPLC and LC-MS / MS.

Acrylamide is a chemical component that occurs naturally in cooking with heat-treated food products. However, the acrylamide component can accumulate in the body and cause cancer.

Some carbohydrate-rich food products form an acrylamide compound when cooked at temperatures above 120 or when processed by non-boiled methods, for example when fried or baked or roasted. During these processes, acrylamide is released during the blackening reaction by chemical reaction of starch and sugar, ie carbohydrates, in food products with asparagine, a protein building block.

In animal experiments, acrylamide compound has been found to cause cancer if taken in continuous and high doses. International health organizations do not explicitly recommend avoiding certain food products. However, it still supports studies in this direction.


Acrylamide analyzes are also performed in the accredited laboratories within the scope of chemical tests and the standards published by domestic and foreign organizations and test methods and test criteria accepted worldwide are complied with. In this way, laboratories conducting systematic and scientific studies provide more reliable and impartial service and their reports are accepted all over the world.