Acrylamide analyses are compulsory for all food manufacturers who have to prove a reduction of acrylamide levels in their products.
Curtis Analytics Ltd offers acrylamide analyses by liquid chromatography-mass spectrometry techniques (LC-MS).
We have expertise in detecting levels of acrylamide formation in different products. We work with vast numbers of samples and we offer the most competitive price on the market.
1. What is the size of the sample you require?
The wheat, rye and oats samples are required 20 – 50 grams of wheat grain or flour.
Potato samples we require ~6 potatoes around 200 – 500 grams.
2. How do you analyse for acrylamide?
Potato crisps are fried at the temperature above 120°C. Fried crisps are milled, acrylamide extracted and analysed by LC-MS.
Potato samples have to be analysed immediately, as storage may cause a change in the acrylamide forming potential e.g. the levels of asparagine and reducing sugars in the tuber.
Acrylamide forming potential in wheat samples is determined similarly. Raw wheat samples are milled to a fine powder and baked prior to acrylamide extraction.
Amino Acids Analyses
Amino acids are indicative of the acrylamide forming potential.
Potato and cereal samples are processed immediately for amino acids sugars analyses.
We use GC-MS to analyse amino acids content using a standard protocol .
We perform wheat, rye, oat (grain and flour), vegetable and potato crisps analyses. The list of amino acids that we analyse are shown in table 1.
Table 1. Amino acids analysed in wheat, rye, oats, vegetable and potato crisps and fresh freeze-dried potato samples
Reducing sugars, which are the precursors of acrylamide, include fructose, glucose, sucrose and maltose.
Similar with the aminoacids analyses, the potato and cereal samples are processed immediately for sugars analyses.
We use HPAEC to analyse simple/reducing sugars.
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