小麦粉及其制品中偶氮甲酰胺、氨基脲质量控制研究  

Research on Quality Control of Azodicarbonamide and Semicarbazide in Wheat Flour and Its Products

作　　者：冯凯 张辰辰 付彤 张琳 孟静 FENG Kai;ZHANG Chen-chen;FU Tong;ZHANG Lin;MENG Jing(Jining Institute for Food and Drug Control)

机构地区：[1]济宁市食品药品检验检测研究院

出　　处：《中国标准化》2024年第24期239-243,共5页China Standardization

摘　　要：偶氮甲酰胺是食品添加剂,能够改善小麦粉色泽和面筋强度。偶氮甲酰胺在一定条件下,能够降解为氨基脲。氨基脲是呋喃西林的特征代谢产物,对人体健康有害,能够致癌、致畸、致突变,影响神经系统和内分泌系统。本文通过对小麦粉及其制品中偶氮甲酰胺、氨基脲含量检测技术、生产加工过程的分析,讨论了偶氮甲酰胺、氨基脲的色谱、光谱技术及生产加工过程的质量控制,展望了偶氮甲酰胺、氨基脲的质量控制发展趋势,为加强小麦粉及其制品中偶氮甲酰胺、氨基脲的质量控制提供参考。Azodicarbonamide is a food additive that can improve wheat fl our color and gluten strength.Under certain conditions,azodicarbonamide can degrade into semicarbazide.Semicarbazide is a characteristic metabolite of furacillin,which can cause cancer,teratogenicity,and mutation,aff ect the nervous and endocrine systems,and cause serious damage to human body.By analyzing the detection technology and production process of azodicarbonamide and semicarbazide content in wheat flour and its products,this paper discusses the chromatographic and spectroscopic techniques of azodicarbonamide and semicarbazide,as well as the quality control of their production and processing processes.It also discusses the development trend of quality control for azodicarbonamide and semicarbazide,providing reference for strengthening the quality control of azodicarbonamide and semicarbazide in wheat fl our and its products.

关 键 词：偶氮甲酰胺 氨基脲 小麦及其制品 质量控制 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]