食品中丙烯酰胺分析方法研究进展

Recent Study on Analysis of Acrylamide in Food

自从食品中发现一种潜在的致癌物质———丙烯酰胺后,世界各国的科学家进行了广泛深入的研究,在食品中丙烯酰胺的分析方法、形成机理、减少措施、暴露研究及风险评估等方面均有所进展。文中主要集中在食品中丙烯酰胺分析方法研究方面,主要包括水源水中丙烯酰胺的分析、聚丙烯酰胺中残留丙烯酰胺的分析以及采用GCMS、LCMS和LCMS/MS连用的方法精确分析食品中的丙烯酰胺,并提出了对食品中丙烯酰胺研究的进一步展望。

Since the detection of acrylamide, a toxic and potentially cancer causing chemical founded in some type of food, many studied had beendone, particularly on the analysis methods, formation mechanism, reduction methods, dietary exposure and risk assessment. In this paper, we focused on the analysis of acrylamid in food, including the analysis of acrylamide in water and waste water, analysis of the residual acrylamide in poly-acrylamide, and using GC-MS, LC-MS and LC-MS/MS to determine the acrylamide content. Further prospect was also put forward.