Critical factors and pitfalls affecting the extraction of acrylamide from foods

Critical factors and pitfalls affecting the extraction of acrylamide from foods, Critical factors, and pitfalls affecting the extraction of acrylamide from foods, Critical factors and pitfalls affecting the extraction of acrylamide from foods

Analytica Chimica Acta 557 (2006) 287–295 Critical factors and pitfalls affecting the extraction of acrylamide from foods: An optimisation study Erik V Petersson a,b,∗ , Johan Ros´en a , Charlotta Turner b , Rolf Danielsson b , Karl-Erik Hellenăas a b a National Food Administration, P.O Box 622, 751 26 Uppsala, Sweden Uppsala University, Institute of Chemistry, Department of Analytical Chemistry, P.O Box 599, 751 24 Uppsala, Sweden Received August 2005; received in revised form October 2005; accepted October 2005 Available online 29 November 2005 Abstract A stepwise study of common factors for the extraction of acrylamide (AA) from relevant food matrices was performed The investigated extraction factors were sample particle size (fine or coarse), defatting (yes or no), extraction solvent (water or water/methanol), homogenisation by Ultra Turrax (yes or no), extraction temperature (25 or 60 ◦ C) and extraction time (5 to 17 h) An optimised method comprised the use of fine particles (1000 and