佛山市禅城区煎炸烘烤食品中丙烯酰胺含量的调查  

Survey of acrylamide content in fired and baked food in Chancheng District,Foshan City

作　　者：陈慧芬[1] 邵昭明[1] 江国光[1] 温卫东[1] 

机构地区：[1]佛山市禅城区疾病预防控制中心,广东佛山528000

出　　处：《中国热带医学》2009年第2期387-388,共2页China Tropical Medicine

摘　　要：目的了解佛山禅城区煎炸烘烤食品中丙烯酰胺含量的状况,为有关部门制定相关限量标准提供地方性参考数据。方法采用碘量法进行丙烯酰胺定量检测。结果采集了61间食店,共322份煎炸烘烤食品,平均检出值为0.510mg/kg,检出率为100%;其中薯类平均值最高,达0.663mg/kg;烘烤工艺类食品比煎炸工艺类食品的检测值高,其平均值为0.546mg/kg,且通过调查发现中式煎炸传统类食品的检测结果较低。结论佛山禅城区内煎炸烘烤食品普遍含有丙烯酰胺,应尽快制定丙烯酰胺的安全卫生标准,保障人民的身体健康。Objective To understand content of acrylamide acrylic amide in the fried and baked foods in Chancheng District Foshan City. Methods The content of acrylamide acrylic amide was detected with iedometry. Result There 322 samples from 61 units were exmined, acrylamide acrylic amide was detected from 100% the average content of acrylamide acrylic amide was 0.510mg/kg . The average value of potato was the highest ,being 0.663mg/kg. The average value of aerylamide acrylic amide in fried and baked food was the highest,being 0.546mg/kg. Conclusion The fried and baked foods are generally containd acrylamide acrylic amidem thus relevant reguilations be enacted to protect the health of the pepople.

关 键 词：煎炸烘烤食品 丙烯酰胺 调查 

分 类 号：R155.5[医药卫生—营养与食品卫生学]