{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,24]],"date-time":"2026-02-24T21:11:35Z","timestamp":1771967495615,"version":"3.50.1"},"reference-count":28,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2011,4,18]],"date-time":"2011-04-18T00:00:00Z","timestamp":1303084800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Electrophoresis"],"published-print":{"date-parts":[[2011,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Acrylamide or 2\u2010propenamide (AAM), a water\u2010soluble toxic contaminant, has recently caused health concern after it was found in food products made by high\u2010temperature cooking. Due to its weak UV absorption and electrochemically inactive state, common analytical methods do not have sufficient sensitivity to meet the World Health Organization requirement. A LIF detection method mediated by water\u2010soluble CdTe quantum dots capped with mercaptopropyl acid (MPA) is thus developed for AAM quantitation. The optimized conditions are as follows: 30\u2009mmol\/L SDS, 0.1\u2009mmol\/L quantum dot, and 40\u2009mmol\/L phosphate buffer solution at pH 8.0 under 18\u2009kV run voltage with LIF detection at 473\u2009nm excitation and 568\u2009nm fluorescence. The linear quantitation range for AAM was found to vary from 1.0 to 100\u2009mg\/kg and a detection limit (S\/N=2) at 0.1\u2009mg\/kg, showing sufficient sensitivity to meet the maximum AAM specified by the Joint Food and Agriculture Organization\/World Health Organization Expert Committee for potato crisps. Recoveries for potato crisps sample spiked with 10, 20, and 100\u2009mg\/kg AAM were found to vary between 90 and 95% with RSD &lt;5.7% (<jats:italic>n<\/jats:italic>=3).<\/jats:p>","DOI":"10.1002\/elps.201000683","type":"journal-article","created":{"date-parts":[[2011,4,18]],"date-time":"2011-04-18T02:36:53Z","timestamp":1303094213000},"page":"1252-1257","source":"Crossref","is-referenced-by-count":34,"title":["Determination of acrylamide in potato crisps by capillary electrophoresis with quantum dot\u2010mediated LIF detection"],"prefix":"10.1002","volume":"32","author":[{"given":"Qidan","family":"Chen","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wenfeng","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yingsing","family":"Fung","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2011,4,18]]},"reference":[{"key":"e_1_2_6_2_2","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.200400988"},{"key":"e_1_2_6_3_2","unstructured":"International Food Safety Authorities Network.Acrylamide in food is a potential health hazard. 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