A colorimetric detection of acrylamide in potato chips based on nucleophile-initiated thiol–ene Michael addition-Reference-Cited by-同舟云学术

A colorimetric detection of acrylamide in potato chips based on nucleophile-initiated thiol–ene Michael addition

Published:2016 Issue:3 Volume:141 Page:1136-1143
ISSN:0003-2654
Container-title:The Analyst
language:en
Short-container-title:Analyst

Author:

Hu Qinqin¹²³⁴^ORCID,Fu Yingchun¹²³⁴,Xu Xiahong⁵⁶⁷⁸⁹,Qiao Zhaohui¹²³⁴,Wang Ronghui¹⁰¹¹¹²¹³,Zhang Ying¹²³⁴,Li Yanbin¹²³⁴¹⁰

Affiliation:

1. College of Biosystems Engineering and Food Science

2. Zhejiang University

3. Hangzhou 310058

4. P. R. China

5. State Key Lab Breeding Base for Zhejiang Sustainable Plant Pest Control

6. Ministry of Agriculture Key Lab for Pesticide Residue Detection

7. Institute of Quality and Standard for Agro-products

8. Zhejiang Academy of Agricultural Sciences

9. Hangzhou 310021

10. Department of Biological & Agricultural Engineering

11. University of Arkansas

12. Fayetteville

13. USA

Abstract

A visible, highly sensitive colorimetric biosensor based on thiol–ene Michael addition reaction was first reported to detect acrylamide (AA) in potato chips.

Publisher

Royal Society of Chemistry (RSC)

Subject

Electrochemistry,Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/AN/C5AN01989C

Reference48 articles.

1. IARC (International Agency for Research on Cancer) , in Monographs on the evaluation of carcinogenic risks to human: some industrial chemicals, 1994, vol. 60, pp. 389–433

2. ECHA (European Chemical Agency) , http://echa.europa.eu/documents/10162/13585/pr_10_05_acrylamide_20100330_en.pdf

3. EC (European Commission) , http://europa.eu.int/comm/food/fs/sc/scf/index_en.html

4. Acrylamide is formed in the Maillard reaction

5. Acrylamide from Maillard reaction products

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