摘要
对油炸或焙烤马铃薯食品中的丙烯酰胺含量、食品中丙烯酰胺含量的分析方法、丙烯酰胺毒性问题的最新研究结果进行了综述。现有研究结果表明 ,炸薯片、炸薯条中含有较高含量的丙烯酰胺 ,过度油炸会进一步增加薯条中的丙烯酰胺含量 ,而相应的生马铃薯原料与煮熟马铃薯中则不含丙烯酰胺。食品中丙烯酰胺含量的分析方法目前采用气相色谱 -质谱法 (GC MS)与液相色谱 串联质谱联用新技术 (LC/MS/MS) ,但食品中丙烯酰胺含量的分析方法、丙烯酰胺的毒理学研究仍在进一步发展中。
This article reviews the research advances on acrylamide found in fried or baked potato foods, the analytical methodology of acrylamide in foods and the information relevant to the toxicity of acrylamide. The analytical results published recently confirmed that acrylamide is absent from the raw or boiled potatoes but present at significant high levels in fried potato foods, such as in potato chips and French fries. Additionally it was shown that over frying chips increased the levels of acrylamide further. Now, the relative sensitive and reliable GC MS and LC/MS/MS method have been used for testing acrylamide in food, but the research on methodology and toxicology of acrylamide is still on progress.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第7期71-75,共5页
Food and Fermentation Industries
