2020年河南省东南9个地市油炸与烘焙食品中丙烯酰胺含量调查结果分析

Investigation results of acrylamide content in fried and baked foods in 9 cities of southeast Henan Province in 2020

目的 了解河南省东南部9个地市市售油条、方便面、烘焙食品、膨化食品中丙烯酰胺(AA)水平,为评估居民AA膳食摄入量提供依据。方法 采集河南省东南部9个地市餐饮店、农贸市场、商超等场所的油条、方便面、烘焙和膨化食品四类共316份,采用优化后的食品安全国家标准GB 5009.204—2014中的方法测定上述食品中AA水平。结果 所检测的样品中AA检出率为94.6%,AA含量范围为0.5~2 124.2μg/kg,中位数为56.95μg/kg,其中9地市中最高的是漯河市(114.80μg/kg),最低的是驻马店市(22.55μg/kg),9个地市AA水平差异有统计学意义(H=38.818,P<0.001);油条、方便面、烘焙食品、膨化食品的AA含量中位数分别为47.71、62.72、23.92和121.69μg/kg,三类食品与膨化食品之间差异均有统计学意义(H=45.318,P<0.001)。结论 河南省东南部地区油条、方便面、烘焙、膨化食品中丙烯酰胺含量均远超世界卫生组织规定的饮用水中丙烯酰胺的限量水平,建议进行AA摄入量评估。

Objective To investigate the level of acrylamide(AA)in fried dough sticks,instant noodles,baked foods and puffed foods sold in nine cities of southeast Henan Province,and to provide basis for evaluating the dietary intake of AA in the residents.Methods 316 samples of fried dough sticks,instant noodles,baked and puffed foods were collected from res-taurants,farmers'markets,supermarkets in 9 cities of southeast Henan Province.The level of AA in the above foods was de-termined by the method of the optimized national food safety standard GB 5009.204-2014.Results The detection rate of AA in the samples was 94.6%,and the range of AA content was 0.5-2124.2μg/kg,with a median of 56.95μg/kg.The highest was in Luohe City(114.80μg/kg),and the lowest was in Zhumadian City(22.55μg/kg).The difference in AA level among the 9 cities was statistically significant(H=38.818,P<0.001).The median AA levels of fried dough sticks,in-stant noodles,baked foods and puffed foods were 47.71,62.72,23.92 and 121.69μg/kg,respectively.The differences be-tween all three types of food and puffed foods were statistically significant(H=45.318,P<0.001).Conclusion The levels of AA in fried dough sticks,instant noodles,baked and puffed foods in the southeast of Henan Province far exceeds the limit level of AA in drinking water set by the World Health Organization.It is recommended to evaluate the intake of AA.