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ESI LC-MS/MS Detection and Occurrence of Acrylamide in U.S. Foods

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Air date: Tuesday, February 11, 2003, 2:00:00 PM
Time displayed is Eastern Time, Washington DC Local
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Category: Mass Spectrometry
Runtime: 00:46:56
Description: Should you super-size your fries? Forget the calories, salt, and trans fatty acids. Recent data from many international food agencies suggest that acrylamide is produced by cooking at high temperature. It is neurotoxic, genotoxic, and probably a human carcinogen. Is this something we are eating? Get the inside story about the Food and Drug Administration (FDA) hunt for acrylamide in food. Learn about aqueous room temperature extraction, Solid-Phase Extraction (SPE) cleanup and analysis by Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (LC-MS/MS). See if your favorite foods are in the data obtained for more than 300 products representing 35 different food types. Hear how variability in analyte levels in certain food types suggests that it may be possible to reduce acrylamide levels in those foods.

Mass Spectrometry Interest Group of the NCI at Frederick
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NLM Title: ESI LC-MS/MS detection and occurrence of acrylamide in U.S. foods [electronic resource] / John Roach.
Author: Roach, John.
National Institutes of Health (U.S.)
Publisher:
Abstract: (CIT): Should you super-size your fries? Forget the calories, salt, and trans fatty acids. Recent data from many international food agencies suggest that acrylamide is produced by cooking at high temperature. It is neurotoxic, genotoxic, and probably a human carcinogen. Is this something we are eating? Get the inside story about the Food and Drug Administration (FDA) hunt for acrylamide in food. Learn about aqueous room temperature extraction, Solid-Phase Extraction (SPE) cleanup and analysis by Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (LC-MS/MS). See if your favorite foods are in the data obtained for more than 300 products representing 35 different food types. Hear how variability in analyte levels in certain food types suggests that it may be possible to reduce acrylamide levels in those foods. Mass Spectrometry Interest Group of the NCI at Frederick.
Subjects: Acrylamide--analysis
Chromatography, Liquid
Food Analysis--methods
Mass Spectrometry
Publication Types: Webcasts
Rights: This is a work of the United States Government. No copyright exists on this material. It may be disseminated freely.
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NLM Classification: QU 62
NLM ID: 101267825
CIT Live ID: 2186
Permanent link: http://videocast.nih.gov/launch.asp?10738