食品中痕量丙烯酰胺检测方法研究进展  

Trends in the determination of trace acrylamide in food products

作　　者：吴璟[1] 雷红涛[1] 沈玉栋[1] 王弘[1] 杨金易[1] 孙远明[1] 徐振林[1] 

机构地区：[1]华南农业大学食品学院/广东省食品质量安全重点实验室/农业部农产品贮藏保鲜质量安全风险评估实验室,广东广州510642

出　　处：《食品工业科技》2013年第23期380-385,共6页Science and Technology of Food Industry

基　　金：国家973课题(2012CB720803);国家自然科学基金(31271865)

摘　　要：丙烯酰胺广泛存在于各类加工食品中,特别是高温加工淀粉类食品、早餐谷类食品或咖啡及其制品等。但是,由于其具有神经和生殖毒性,已被国际肿瘤机构列为2A类致癌物。因此,加强对食品中丙烯酰胺的检测,特别是在食品加工生产线上进行现场或在线监测十分必要。本文主要介绍了目前用于丙烯酰胺按检测的各种方法,主要包括实验室常规检测方法如气相色谱、液相色谱及毛细管电泳,以及有望进行现场或在线监测的检测方法如生物传感器法和免疫分析法等,并对各种方法的优缺点进行评述。Arcylamide exists widely in foods,which is generated through frying of potatoes, roasting of coffee and cocoa beans,baking of bread and cakes,thermal processing of cereals and meat roasting.However, acrylamide was also found to be a genotoxin with mutagenic and carcinogenic activities to animals. It was classified as ＂probably carcinogenic to humans＂ by International Agency for Research on Cancer（ IARC）.Therefore, advanced methods of acrylamide quantification are necessary to accurately assess the human exposure to this harmful compound.In this work, analytical methods, including traditional gas chromatography, liquid chromatography and capillary electrophoresis for laboratory＇ s use and biosensors, immunoassays for on-site determination for arcylamide were reviewed.The advantage and disadvantage of each analytical method were also discussed.

关 键 词：丙烯酰胺 检测 食品 进展 

分 类 号：TS207.3[轻工技术与工程—食品科学]