| dc.description.abstract | Acrylamide, a neurotoxin and suspected carcinogen, is produced by industrial
processes and during the heating of foods. A method by thin layer chromatography
for the analysis of acrylamide in white sweet potato fried, is reported. Sample
preparation was performed by means of solvent extraction using etanol 70 %. The
retardation factor for the eluation of acrylamide with methanol p.a : benzene p.a
(2:1) and maximum wave length 200 nm from the silica gel plate F-254 was 0,7, and
the eluate was analyzed by mercury lamp detector.
Based on calculation and validation of method analysis, a linear response
was found for the acrylamide standard tested within the 120-300 ppm and the
corelation coefficient (r) greater than 0,99 with detection limit 17.45265 ppm and
quantitative limit 52.35794, % recovery 98.19 % (accuracy), and RSD 2.67 %
(precision). Acrylamide was not detected in the white sweet potato fried. | en_US |
