Background

Acrylamide (2-propanamide), an unsaturated amide, occurs in thermally processed (baked/fried) foods such as potato chips, biscuits, coffee, fried nuts and cereals. Acrylamide is generated, when baked food items consisting reducing sugars and protein containing asparagine (amino acid), are heated at a very high temperature.

Scope and approach

Since acrylamide is potentially neurotoxic and carcinogenic in nature, its accurate determination in processed foods is very important. Among the various methods available for detection of acrylamide concentration, biosensors are comparatively more simple, rapid, sensitive and specific. The acrylamide biosensors work optimally within 2–10s, between pH 4.5–7.4 and have a shelf life upto 100 days at 4 °C.

Key findings

The present review describes in detail the occurrence, generation, toxicity and determination of acrylamide with special emphasis on biosensing methods. The miniaturization of laboratory model of acrylamide biosensor could be transformed into portable model.

中文翻译：

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特别涉及生物传感器的加工食品中丙烯酰胺测定的发生，合成，毒性和检测方法：综述

背景

丙烯酰胺（2-丙酰胺）是一种不饱和酰胺，它存在于热加工（烘烤/油炸）食品中，例如薯片，饼干，咖啡，油炸坚果和谷类食品。当将包含还原糖和含天冬酰胺（氨基酸）的蛋白质的烘焙食品在非常高的温度下加热时，会生成丙烯酰胺。

范围和方法

由于丙烯酰胺具有潜在的神经毒性和致癌性，因此在加工食品中准确测定丙烯酰胺非常重要。在可用于检测丙烯酰胺浓度的各种方法中，生物传感器相对更简单，快速，灵敏和特异。丙烯酰胺生物传感器在2到10秒钟（pH 4.5到7.4）之间最佳工作，在4°C下的保存期限长达100天。

主要发现

本综述详细介绍了丙烯酰胺的发生，产生，毒性和测定，特别着重于生物传感方法。丙烯酰胺生物传感器实验室模型的小型化可以转化为便携式模型。