陕西省咸阳市28种油炸及烘烤食品中丙烯酰胺水平检测及其意义  

Detection of levels of acrylamide in 28 kinds of fried and baked foods in Xianyang city of Shaanxi province and its significance

作　　者：齐宝宁[1] 孟娟娟[1] 宁鸿珍[2] 高婧媛 顾云[1] 刘春霞[1] 

机构地区：[1]陕西中医学院公共卫生系劳动卫生与环境卫生学教研室,陕西西安712046 [2]河北联合大学公共卫生学院营养与食品卫生学教研室,河北唐山063000

出　　处：《吉林大学学报（医学版）》2014年第2期428-432,共5页Journal of Jilin University：Medicine Edition

基　　金：陕西省教育厅自然科学基金资助课题(2010JK507);陕西省咸阳市科技局科研项目资助课题(2012K16-06)

摘　　要：目的：检测陕西省咸阳市市售油炸和烘烤食品中丙烯酰胺（AA）水平，为评估咸阳市居民AA膳食摄入量提供依据。方法：采集咸阳市秦都区和渭城区超市、餐馆、摊点油炸和烘烤类28种食品共275份，采用国标法（GB／T5009．204—2005）测定上述食品中AA水平。结果：所检测的2类28种共275份样品中均含有一定量AA，AA水平为7～1044μg·kg^-1。油炸类食品AA水平为26～1044μg·kg^-1，均值为318μg·kg^-1，其中AA水平最高的是薯片（均值898μg·kg^-1），AA水平最低为方便面（均值42μg·kg^-1）；烘烤类食品AA水平为7～545μg·kg^-1，均值为113μg·kg^-1，其中AA水平最高的是烤馍片（均值322μg·kg^-1），AA水平最低的为棒棒馍（均值34μg·kg^-1）；油炸类与烘烤类食品中AA水平差异有统计学意义（t=8．97，P〈0．05）；超市、摊点和餐馆3种不同场所油炸类食品中AA水平差异无统计学意义（F=0．753，P〉0．05），3种不同场所烘烤类食品中AA水平差异无统计学意义（F=0．163，P〉0．05）。结论：陕西省咸阳市油炸和烘烤食品中均含有一定量AA，建议进行AA膳食摄入量评估。Objective To determine the levels of acrylamide（AA） in fried and baked foods in Xianyang city of Shaanxi province and to provide basis for the estimation of dietary level of AA of citizens in Xianyang City. Methods 275 samples from 28 kinds of frequently edible fried and baked foods in Qindu area and Weicheng area of Xianyang city were selected. The levels of AA in the foods were detected using the method of GB/T5009. 204-2005. Results A total of 275 samples in two classes 28 kinds of fried and baked foods were determined, and the levels of AA ranged from 7 to 1 044μg·kg^-1. The levels of AA in tried foods ranged from 26 to 1 044 μg·kg^-1 , the mean value was 318 μg·kg^-1. Potato chips had the highest level of AA（the mean value was 898μg·kg^-1 ）, and instant noodle had the lowest level of AA（ the mean value was 42 μg·kg^-1 ） ; the levels of AA in baked foods ranged from 7 to 545 μg·kg^-1 , and the mean value was 113 μg·kg^-1 Baked steamed bread slice had the highest level of AA （the mean value was mean 322 μg·kg^-1）, and BangBang rno had the lowest level of AA （the mean value was 34 μg·kg^-1 ）, there was significant difference of AA level between the fired foods and the baked foods 0=8.97, P〉0.05）, and there was no significant difference of AA level between the fired foods （F=0. 753, P〉 0.05） and the baked foods （F = 0.163, P〉 0.05）selected from supermarkets, stands, and restaurants. Conclusion 28 kinds of fried and baked foods surveyed in Xianyang city of Shaanxi province contain a certain amount of AA, so it is absolutely necessary to assess the dietary level of AA.

关 键 词：油炸食品 烘烤食品 丙烯酰胺 咸阳市 

分 类 号：R155.5[医药卫生—营养与食品卫生学]