2020年河南省北部地区淀粉类油炸和烘焙食品中丙烯酰胺污染状况  

Status of acrylamide contamination in deep-fried or baked starchy food in northern Henan province in 2020

作　　者：姚秀娟[1] 王书舟[1] YAO Xiujuan;WANG Shuzhou(Anyang Center for Disease Control and prevention,Anyang 455000,China)

机构地区：[1]安阳市疾病预防控制中心,河南安阳455000

出　　处：《现代疾病预防控制》2024年第2期142-145,共4页MODERN DISEASE CONTROL AND PREVENTION

基　　金：安阳市科技发展计划科技攻关项目(2021C01NY017)。

摘　　要：目的掌握2020年河南省北部(豫北)地区淀粉类油炸和烘焙食品中丙烯酰胺的污染状况,评价食品安全风险。方法通过随机采样法对豫北地区9个地市市售的淀粉类油炸和烘焙食品进行采样,采用同位素内标-液相色谱串联质谱法对样品中丙烯酰胺进行检测,数据分析采用SPSS 20.0统计软件。结果共采集样品315份,丙烯酰胺检出282份,总检出率为89.5%,含量最大值为8530.6μg/kg,均值为125.9μg/kg。油条类、方便面类、烘焙类、膨化类4类样品中丙烯酰胺平均含量分别为50.0±34.3、54.4±58.9、45.2±79.6、318.1±925.7μg/kg,不同类别食品中丙烯酰胺的含量、检出率均有统计学差异(P<0.05)。膨化类食品中马铃薯粉和非马铃薯粉类的丙烯酰胺含量分别为1013.8±1864.0、131.9±172.1μg/kg,差异有统计学意义(Z=-5.4,P<0.05)。结论丙烯酰胺在淀粉类油炸和烘焙食品中检出率较高,膨化类食品尤其马铃薯类膨化食品中丙烯酰胺含量高于其他类别,应予于重点关注,油条类、方便面类和烘焙类虽然平均含量不高,但食用量相对较大,风险也不容忽视,应及时开展对各类食品中丙烯酰胺含量的监测,维护广大群众健康。Objective To grasp the contamination status of acrylamide in deep-fried or baked starchy food in northern Henan province in 2020 and evaluate the food safety risk.Methods Sampling of starch fried and baked foods sold in 9 cities in northern Henan province using random sampling method,and the acrylamide content in the samples was detected by internal standard of isotope and liquid chromatography-tandem mass spectrometry.Data analysis was conducted using SPSS 20.0 statistical software.Results A total of 315 samples were collected,and 282 acrylamide samples were detected,with a total detection rate of 89.5%,the maximum content was 8530.6μg/kg;the average content was 125.9μg/kg.The average acrylamide levels in the 4 samples of deep-fried sticks,instant noodles,baked and puffed food were 50.0±34.3,54.4±58.9,45.2±79.6,318.1±925.7μg/kg,respectively;there were statistically differences in the acrylamide levels and detection rates among different food categories(P<0.05).The acrylamide content of potato flour and non potato flour in puffed foods was 1013.8±1864.0and 131.9±172.1μg/kg,respectively,with statistical differences(Z=-5.4,P<0.05).Conclusions Acrylamide has been detected in deep-fried or baked starchy products at a high rate,and higher levels of acrylamide in puffed foods,especially potato bulked foods,should be focused on.Although average levels are not high in deep-fried sticks,instant noodles and baked food,the consumption is relatively large,and the risks cannot be ignored;the content of acrylamide in all kinds of food should be monitored in time to protect the health of the public.

关 键 词：丙烯酰胺 油炸 烘焙 膨化 

分 类 号：R155.5[医药卫生—营养与食品卫生学]