Fields & Applications Food, Beverage & Agriculture, Mass Spectrometry, Liquid Chromatography

Analysis of Acrylamide in Crisps using LC-MS/MS

contributed by Biotage | 04/18/2017

The method described in this application note achieves high recoveries of acrylamide in fried potato chips (crisps). The method is sensitive enough to measure levels as low as 10 ppb in a popular brand and flavor and has also been tested in flavored varieties that were both machine and hand fried.

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