食品中丙烯酰胺分析方法的研究进展

Method of Analysis on Acrylamide in Food and Updating Development on Amount Control

从2002年首次发现某些食品中含有可能致癌物丙烯酰胺后,世界卫生组织和各国研究机构高度重视,开始研究不同的检测方法,降低其含量的有效措施,开发安全、方便,适用于食品生产和家庭烹饪的制作程序。食品中丙烯酰胺的研究进展情况,包括丙烯酰胺的分析方法、食品源、暴露量、形成机制和含量控制的措施。为此,对为该问题的进一步深入研究提供一些基础资料。

This review summarizes the new research on acrylamide levels in food, analytical methods, main dietary sources, dietary exposure condition, mechanisms of formation, and mitigation strategies. The WHO and national authorities have paid much attention to perform different analytical methods in addition to mitigation strategies and to investigate safe and convenient measures fit to commercial foods and home cooking since the findings in 2002 on the occurrence of acrylamide in food identified probably carcinogenic properties. This review provides a basis for further investigation.