食品中丙烯酰胺的含量调查研究

Investigation on the Contents of Acrylamide in Food

对市售的焙烤、油炸、膨化类食品中丙烯酰胺的含量进行了调查,并对结果进行统计分析,提出潜在的影响因素。调查的食品包括广式月饼、杏仁饼、面包、蛋糕、薯条、薯片等一系列,共计3类97份样品,采用^13C标记丙烯酰胺内标物的高效液相色谱-质谱/质谱串联方法分析丙烯酰胺的含量。结果表明：所调查的97份样品中,有87份检出不同含量的丙烯酰胺,其范围为5.43-2 939.53μg/kg。调查的食品中,薯片中丙烯酰胺含量最高,平均含量为1 289.46μg/kg,其次是各类饼干,平均含量是274.96μg/kg,甚至同一品牌不同类型的产品,丙烯酰胺的含量差异较大,有的甚至高达20倍,这可能与产品的原材料和生产工艺不同有一定的关系。随着国民饮食习惯的改变,油炸、焙烤、膨化类食品在膳食结构中的比例越来越大,为了国民的身体健康,有必要对食品中丙烯酰胺的含量出台限量标准,督促食品生产企业改良生产工艺,降低丙烯酰胺含量。

The contents of acrylamide in baked, fried and puffing foods from markets were investigated. The results were analyzed,the potential influencing factors were put forward. The investigated foods included bread, cake ,biscuit, French fry, chip, Cantonese mooncake and almond cake. Quantitation of acrylamide in 97 food samples was tested by ^13 C-acrylamide internal standard substance of liquid chromatography/mass spectrometry. The results indicated that different contents of acrylamide were found in 87 samples which were ranged from 5.43 - 2 939.53 μg/kg. The highest content of acrylamide was detected in chips,which averaged was 1 289.46 μg/kg. The biscuits were the second higher, which averaged was 274.96μg/kg. The contents of acrylamide were obvious differences of the same brand but different batch in biscuits, even different 20 times, whatever they were product in domestic or abroad. The different contents were depended on the raw materials and product processes. With the change of the people＇s eating habits ,baked ,fried and snack foods were more and more proportion of dietary structure, it was necessary for the contents of acrylamide in foods evaluation standard, supervise the food production enterprise to improve production technology ,to reduce acrylamide content.