Abstract: At present, the determination of acrylamide in coffee is mainly based on instrumental analysis, and the general chemical analysis can not meet the requirements of food analysis. After some extraction and purification, GC, HPLC, MS and their combination for qualitative and quantitative detection are the current common detection methods.Summary: Acrylamide is limited in coffee roasting, coffee powder and instant coffee in the United States because of its neurotoxicity and potential carcinogenicity. At present, there are many methods for the determination of acrylamide in coffee, each of which has its own advantages and disadvantages. This white paper mainly introduces four methods for the determination of acrylamide in coffee: GC, HPLC, GC-MS and LC-MS, and summarizes the latest progress in the determination of acrylamide in various kinReferences: https://www.alfachemic.com/testinglab/applicationnote/detection-method-of-acrylamide-in-coffee.html
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