面包中偶氮甲酰胺及其降解产物的风险分析  

Risk Analysis of Azodicarbonamide and Its Degradation Products in Bread

作　　者：谢洁[1,2] 彭涛[1] 刘彩虹[1] 王俊苏[3] 陈冬东[1] 邵雨[1] 江海洋[2] 王国民[3] 范春林[1] 陈颖[1] 

机构地区：[1]中国检验检疫科学研究院,北京100123 [2]中国农业大学动物医学院 [3]重庆出入境检验检疫局/重庆市进出口食品安全工程技术研究中心

出　　处：《检验检疫学刊》2014年第4期62-66,共5页Journal of Inspection and Quarantine

基　　金：质检公益性行业科研专项(201210016);国家科技支撑计划项目(2012BAK08B01)

摘　　要：阐释了面包中偶氮甲酰胺的降解途径,对偶氮甲酰胺及其降解产物进行了风险识别和风险评估,并提出了禁止使用ADA作为面粉添加剂的风险管理建议。Azodicarbonamide （ADA） decomposed to semicarbazide （SEM） at the high temperature in four ana bread. ADA is an essentially nontoxic compound, and however, SEM has strong mutagenicity, hypotoxicity, and carcinogenicity in animals. This paper comprehensively explained the ADA degradation pathway in bread. The risk analysis included risk identification and risk assessment for ADA and its degraded products. And the suggestions that prohibit the use of ADA as flour additives for risk management were put forward.

关 键 词：偶氯甲酰晴 氧基脲 面包 风险分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]