摘要
丙烯酰胺广泛存在于各类加工食品中,特别是高温加工淀粉类食品、早餐谷类食品或咖啡及其制品等。但是,由于其具有神经和生殖毒性,已被国际肿瘤机构列为2A类致癌物。因此,加强对食品中丙烯酰胺的检测,特别是在食品加工生产线上进行现场或在线监测十分必要。本文主要介绍了目前用于丙烯酰胺按检测的各种方法,主要包括实验室常规检测方法如气相色谱、液相色谱及毛细管电泳,以及有望进行现场或在线监测的检测方法如生物传感器法和免疫分析法等,并对各种方法的优缺点进行评述。
Arcylamide exists widely in foods,which is generated through frying of potatoes, roasting of coffee and cocoa beans,baking of bread and cakes,thermal processing of cereals and meat roasting.However, acrylamide was also found to be a genotoxin with mutagenic and carcinogenic activities to animals. It was classified as ＂probably carcinogenic to humans＂ by International Agency for Research on Cancer（ IARC）.Therefore, advanced methods of acrylamide quantification are necessary to accurately assess the human exposure to this harmful compound.In this work, analytical methods, including traditional gas chromatography, liquid chromatography and capillary electrophoresis for laboratory＇ s use and biosensors, immunoassays for on-site determination for arcylamide were reviewed.The advantage and disadvantage of each analytical method were also discussed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第23期380-385,共6页
Science and Technology of Food Industry
基金
国家973课题(2012CB720803)
国家自然科学基金(31271865)
关键词
丙烯酰胺
检测
食品
进展
acrylamide
determination
foods
trends
