Trends in the determination of trace acrylamide in food products

Arcylamide exists widely in foods, which is generated through frying of potatoes, roasting of coffee and cocoa beans, baking of bread and cakes, thermal processing of cereals and meat roasting.However, acrylamide was also found to be a genotoxin with mutagenic and carcinogenic activities to animals.It was classified as “probably carcinogenic to humans”by International Agency for Research on Cancer (IARC) .Therefore, advanced methods of acrylamide quantification are necessary to accurately assess the human exposure to this harmful compound.In this work, analytical methods, including traditional gas chromatography, liquid chromatography and capillary electrophoresis for laboratory 's use and biosensors, immunoassays for on- site determination for arcylamide were reviewed.The advantage and disadvantage of each analytical method were also discussed.