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食品中丙烯酰胺的含量调查研究
作者:李向丽等来源:《安徽农业科学》2015年第14期
摘要对市售的焙烤、油炸、膨化类食品中丙烯酰胺的含量进行了调查,并对结果进行统计分析,提出潜在的影响因素。调查的食品包括广式月饼、杏仁饼、面包、蛋糕、薯条、薯片等一系列,共计3类97份样品,采用13C标记丙烯酰胺内标物的高效液相色谱质谱质谱串联方法分析丙烯酰胺的含量。结果表明:所调查的97份样品中,有87份检出不同含量的丙烯酰胺,其范围为543~293953μgkg。调查的食品中,薯片中丙烯酰胺含量最高,平均含量为128946μgkg,其次是各类饼干,平均含量是27496μgkg,甚至同一品牌不同类型的产品,丙烯酰胺的含量差异较大,有的甚至高达20倍,这可能与产品的原材料和生产工艺不同有一定的关系。随着国民饮食习惯的改变,油炸、焙烤、膨化类食品在膳食结构中的比例越来越大,为了国民的身体健康,有必要对食品中丙烯酰胺的含量出台限量标准,督促食品生产企业改良生产工艺,降低丙烯酰胺含量。关键词丙烯酰胺;食品;含量调查中图分类号S4133文献标识码A文章编号05176611(2015)1423603AbstractTheco
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tKeywordsAcrylamide;Food;Co
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vestigatio
丙烯酰胺(Acrylamide)自2002年被人们发现在多种食品尤其是淀粉类食品的高温加工过程中产生,食品中丙烯酰胺问题立刻引起全球普遍关注12。大量试验表明:r