合肥市售早餐食品中丙烯酰胺含量状况调查  

Suvey of Acrylamide in Saled Morning Foods form Hefei

作　　者：程坚[1] 程江华[2] 李钦[2] 王薇[2] 杨松[2] 赵成仕[1] 夏春[1] 

机构地区：[1]安徽国家农业标准化与监测中心,安徽合肥230031 [2]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《安徽农业科学》2011年第18期11013-11014,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]应用高效液相色谱串联质谱联用(HPLC-MS-MS)测定方法,对合肥市售早餐食品中丙烯酰胺含量状况进行调查。[方法]随机抽取合肥市8个早餐餐馆合肥市消费者经常食用的11个品种107份食品样品,将食物按种类和加工方式等分类后测定丙烯酰胺含量。[结果]油炸和油煎类淀粉类食物中丙烯酰胺含量最高,其中油条丙烯酰胺含量达1 038μg/kg,蒸煮类食物基本未检出。[结论]食物加工应采用蒸煮等相对健康的加工方式,避免采用油炸烘烤等不健康加工方式,并且尽可能地减少早餐食品中油炸类食品的摄入。Abstract [ Objective] High performance liquid chromatography with tandem mass spectrometry （HPLC-MS-MS） of determination method was applied,and the acrylamide content of saled morning food was investigated. [ Method] 11 varieties of food samples, 107 types which were often eaten by Hefei consumer from 8 breakfast restaurant were selected randomly and the foods were determined according to classifying and process- ing. [ Result ] Aerylamide in fried and frying starchy foods reached the highest level, among which twisted dough-strips acrylamide content reached 1 038 μg/kg,and acrylamide in cooking food wasn＇t detected. [ Conclusion] Relatively healthy processing methods such as cooking should be adopted ,other unhealthy processing methods such as frying and baking should be avoided, so as to reduce breakfast food as possible in the intake of fried foods.

关 键 词：早餐食品 丙烯酰胺 高效液相色谱-串联质谱 合肥 

分 类 号：S132[农业科学—农业基础科学]