扬州市油炸食品中丙烯酰胺的调查和分析  

Investigation of acrylamide in fried foods in Yangzhou

作　　者：束琴霞[1] 石光辉[1] 卢伟 邹勇平 徐芸[1] 许任力 

机构地区：[1]扬州市职业大学资源与环境工程学院,江苏扬州225000 [2]扬州市产品质量监督检验所,江苏扬州225000

出　　处：《中国卫生检验杂志》2014年第2期268-269,275,共3页Chinese Journal of Health Laboratory Technology

基　　金：江苏省大学生创新项目(2012JSSPITP4007)

摘　　要：目的深入了解扬州市场上油炸食品的安全状况。方法选择市场上丙烯酰胺含量高的油炸食品为研究对象,以大学生为主体调查对象,应用气相色谱-质谱联用(GS-MS)方法对样品进行了测定。结果调查结果表明83.7%大学生都喜欢食用油炸食品,大学生食用频率和食用量远远高于一般食品。20%大学生经常把油炸食品当早饭的主食,喜欢吃油炸薯条、薯片、油炸糕点、油炸肉类。77%不了解油炸食品的危害。对油炸食品的分析结果表明油炸淀粉类食物中丙烯酰胺含量最高,其中薯条丙烯酰胺含量最高达到9650μg/kg。结论建议保持良好生活习惯,减少油炸类食品的摄入。Objective To understand the safety status of fried .foods thoroughly in Yangzhou market. Methods Fried foods with high - level acrylamide as research object and the college students as investigation objects were involved in this study. The samples was determined by GS - MS. Results The investigation results showed that 83.7% of the college students liked eating fried foods, exhibiting higher edible frequency and edible quantity than other foods. Fried foods were taken as breakfast by 20% of the college students, including fried potato chips, fried cakes, fried meat and so on. In addition, 77% of them were unware of the danger of fried foods. The analysis of the food samples detection results showed that the fried starchy foods had highest content of acrylamide, and the content of acrylamide in fries reached 9650 μg,/kg. Conclusion It is suggested to establish a good living habits, so as to reduce fried food intake as more as possible.

关 键 词：油炸食品 丙烯酰胺 气相色谱~质谱联用测定方法 调查 

分 类 号：R595.7[医药卫生—内科学]