01 Solution Summary
The acrylamide in foods project should use the current GB 5009.204-2025 as the method boundary and complete extraction, cleanup, determination, and quality control according to the food matrix and the provisions of the standard. This page no longer adopts the general GC-ECD configuration that lacks a current basis. Quantification and quality control use the following arrangements: establish a calibration relationship around acrylamide using reference materials matched to the detection channel, with the identification basis, quantification mode, and result units all subject to the applicable method; blanks, calibration checks, duplicate samples, and QC samples form batch quality control. Each analytical batch is also set up with blanks, calibration checks, and applicable QC samples.
02 Standards and Method Basis
Chinese standard: English standard titles on this page are descriptive translations. The cited Chinese text is authoritative.
| Standard number | Standard name | Status | Source |
|---|---|---|---|
| GB 5009.204-2025 | National Food Safety Standard: Determination of Acrylamide in Foods | Current | Official source |
03 Samples and Analytes
The specific samples areFood finished products or food raw material extracts, and the analytes areAcrylamide. Pretreatment, injection, and detection configurations are determined according to the sample state, target concentration, and the formal method adopted.
04 Method Principle
The determination of acrylamide requires extracting the target analyte from the food matrix and controlling the effects of fats, sugars, proteins, and other co-extractives.
The final determination technique, identification basis, and detection channel are implemented in accordance with GB 5009.204-2025.
05 Sample Collection and Pretreatment
Obtain a representative food sample and homogenize it thoroughly, then complete extraction, cleanup, and test specimen preparation in accordance with the current standard.
06 Separation and Detection
The determination system is configured in accordance with GB 5009.204-2025; the GC-ECD combination on the old version page is not directly taken as the conclusion of the current method.
07 Instrument System Configuration
| Module | Configuration | Role in This Solution |
|---|---|---|
| Sampling | Representative Food Sampling and Homogenization | Maintain Sample Representativeness |
| Sample preparation | Extraction and Cleanup | Reduce Food Matrix Interference |
| Determination system | Configured according to GB 5009.204-2025 | Complete the acrylamide determination |
| Data and quality control | Calibration, blanks, spiked samples, and parallel samples | Control batch quality |
08 Huishi Instruments system configuration
This application requiresGas chromatography (GC) analysis systemComplete the acrylamide analysis. When selecting the configuration, the sample state of the food finished product or food raw material extract, introduction into the determination system as specified by the current method, and detection requirements should be combined to determine the injection interface, detector, and data system.
09 Analysis workflow
10 Qualitative, Quantitative, and Quality Control
Method blanks, calibration checks, spiked recoveries, and parallel samples are used to evaluate matrix effects and batch stability.
11 Method and Configuration Selection
- The current GB 5009.204-2025 is used.
- Instrument configuration is based on the original standard text, food matrix, and target concentration range.
12 Frequently Asked Questions
What is the current standard?
The determination of acrylamide in food uses GB 5009.204-2025.
Why can't the old GC-ECD configuration be used directly?
The instrument route must be consistent with the current standard and the specific food matrix; old page combinations cannot replace standard confirmation.
Why do samples need extraction and cleanup?
Food matrices are complex; extraction and cleanup are used to transfer the target analyte and reduce interference from co-extractives.
What information is needed before configuration?
Food category, expected concentration, testing batch size, applicable standard, and existing laboratory equipment.
What are the common quality control measures?
Method blanks, calibration checks, spike recoveries, and duplicate samples.
13 Related Solutions and Knowledge
14 References
Get Configuration and Technical Consultation
Please provide sample information for the finished food product or food raw material extract, the concentration range of acrylamide, testing batch size, method basis, and existing equipment. Huishi Instruments will then prepare a configuration list.
Information submitted.