CHROMABOND® ABC18
special phase for SPE analysis of acrylamide in food
Features

	octadecyl silica phase with ion exchange functions for acrylamide analysis
	recommended applications: clean-up of acrylamide from ultra-heated starch-containing food, such as potato chips and other snacks, french fries, crispbread, cereals etc. (see application 303580)
	Important note: Minimum concentration of acrylamide should be 70 µg/kg The procedure includes no concentration step Acrylamide and the isotopically labelled form, is carcinogenic, mutagenic and neurotoxic. Acrylamide is created at temperatures above 100 °C from sugar and proteins, e. g. from potatoes or grain during the process of frying, baking, roasting or grilling. The formation depends on temperature, starting at 120°C and increasing with more elevated temperatures. In cooked food, no acrylamide is found.

Ordering information

		Volume	Adsorbent weight				Pack of
		CHROMABOND® ABC18 polypropylene columns
				500 mg
		6 ml		730533			30