Research Progress of Detection Methods of Acrylamide in Food Products

Acrylamide, as a small molecule organic compound with neurotoxicity, genotoxicity and carcinogenicity, is a kind of potential carcinogens. Carbohydrate-rich foods tend to produce acrylamide during high-temperature processing, which has a potential threat to human body health. Accurate analysis of acrylamide contents in food can effectively evaluate the food safety risk, help to protect consumers' safety. Therefore, the detection method of acrylamide is particularly important and has become a hotspot in the field of food safety. The main detection methods and the corresponding research progress of acrylamide in foods in recent years, including traditional liquid/gas chromatography, spectrometry and capillary electrophoresis, and a new type of enzyme linked immunosorbent assay, electrochemical/fluorescence biosensor method were summarized. These methods are compared and summarized to provide strategies and basis for the development of new strategies for acrylamide detection methods.