小麦粉中偶氮甲酰胺应用及检测技术研究进展

Research on application and detemination methods of azodicarbonamide in flour

综述了偶氮甲酰胺的理化性质、在小麦粉及其制品中的应用和存在的安全隐患,详细介绍了滴定法、高效液相色谱法、液相色谱–质谱串联法、表面增强拉曼光谱法等目前小麦粉中偶氮甲酰胺检测技术的研究进展。

Physical and chemical properties of azodicarbonamide, application in flour and flour products, and safety risk to humans were summarized. Some determination methods for azodicarbonamide contents in flour were introduced, such as titration method, HPLC, liquid chromatography-tandem mass spectrometry and SERS.