水果制品中丙烯酰胺含量的分布

Acrylamide Content in Processed Fruit Products

丙烯酰胺(AA)是热加工食品中一种伴生危害物,对人具有神经毒性、基因毒性和潜在致癌性。本研究针对市售58种水果制品(果汁、果脯、果酱、水果罐头及水果脆片)中的AA含量进行超高效液相色谱串联质谱(UPLC-MS/MS)测定,结果表明:5类水果制品中均含有一定量AA,而不同种类及加工方式的水果中AA含量差异较大。其中西梅类制品中AA含量最高,西梅汁和西梅干分别为(377.00±22.17)μg/kg和(147.22±5.12)μg/kg。果汁中除西梅汁外,均未检出AA。果脯(除西梅干)、罐头、果酱和水果脆片中AA含量均低于100μg/kg。本研究结果为水果制品中AA风险评估和控制提供一定的依据。

Acrylamide(AA),a neurotoxic,genotoxic and potentially carcinogenic contaminant,is generated extensively in heat processing(>120℃)food.AA contents in 58 kinds of commercial fruit products(fruit juice,preserved fruit,fruit jam,canned fruit and fruit chips)were determined by using Ultra Performance Liquid Chromatography Tandem Mass Spectrometry(UPLC-MS/MS)in this study.The results showed that AA was present in all 5 types of fruit products,however,there was significantly different in AA contents in fruits with different processing methods.Fruit products in the highest AA content was prune,both prune juice and prunes,in which AA content was(377.00±22.17)μg/kg and(147.22±5.12)μg/kg,respectively.While AA was none detected in other juices except prune juice.In addition,AA contents in preserved fruit(except prunes),fruit jam,canned fruit and fruit chips was less than 100μg/kg.The results provide a basis for AA risk assessment and control in fruit products.