衡阳市淀粉类油炸食品中丙烯酰胺含量调查  

Survey of Acrylamide in Fried Starchy Food in Hengyang

作　　者：李程[1] 龚琴[2] 向艳[1] 何爱桃[1] 

机构地区：[1]南华大学公共卫生学院,湖南衡阳421001 [2]南华大学

出　　处：《实用预防医学》2011年第8期1448-1449,共2页Practical Preventive Medicine

基　　金：衡阳市2007年社会发展科技支撑计划项目(2007KS02)

摘　　要：目的了解衡阳市淀粉类油炸食品中丙烯酰胺含量情况。方法对衡阳市市售淀粉类油炸食品进行随机采样,在选定的色谱条件下,固相萃取-高效液相色谱法测定样品中的丙烯酰胺含量。结果 8种淀粉类油炸食品:薯条、饼干、油条、油饼、蛋糕、烤面包、麻花和方便面中丙烯酰胺平均含量依次为1 082、715、390、281、165、118、92、54μg/kg;8种淀粉类油炸食品中丙烯酰胺的含量不同(F=126.44,P<0.01),麻花和烤面包两类食品的丙烯酰胺的含量差异无统计学意义(P>0.05),其余各种淀粉类油炸食品的丙烯酰胺含量间差异均有统计学意义(P<0.05)。结论 8种淀粉类油炸食品中丙烯酰胺含量均远远超过世界卫生组织规定的饮水中丙烯酰胺的限量水平,应引起重视。Objective To investigate the level of acrylamide in fried starchy food in Hengyang.Methods A high performance liquid chromatography（HPLC） method combined with solid phase extraction（SPE） was used to detect the level of acrylamide in 84 samples of fried starchy food which was obtained from the markets by random principle.Results The average levels of acrylamide in 8 kinds of fried starchy food,inculding French fries,biscuit,twisted dough-strips,deep-fried pancake,cake,toast,fried dough twist and instant noodles were 1,082 μg/kg,715 μg/kg,390 μg/kg,281 μg/kg,165 μg/kg,118 μg/kg,92 μg/kg and 54 μg/kg,respectively.There were different levels of acrylamide found in 8 kinds of fried food（F=126.44,P0.01）.There were statistically significant differences in the average levels of acrylamide among other 6 kinds of fried food（P0.05） except twisted dough-strips and toast（P0.05）.Conclusions The levels of acrylamide of 8 kinds of fried starchy foods are far higher than the acrylamide limited level in the drinking water recommended by the World Health Organization,which must be paid a lot of attention to.

关 键 词：淀粉 油炸食品 丙烯酰胺 调查 

分 类 号：R155.5[医药卫生—营养与食品卫生学]