Table of Contents

Foreword<br>1 Scope<br>2 Normative references<br>3 Principle<br>4 Reagents<br>5 Apparatus<br>6 Sample preparation<br>7 Measurement<br>8 Determination of concentrations<br>9 Precision<br>10 Test report<br>Annex A (informative) - Typical chromatograms<br>Annex B (informative) - Precision data<br>Bibliography

Abstract

Defines a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products such as potato chips, potato crisps, and potato pan cake and roasted coffee, by liquid chromatography in combination with electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS).

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	British Standards Institution
Pages
ISBN
Committee	AW/275
Supersedes	13/30272428 DC : 0