摘要
丙烯酰胺是高淀粉类食物经油炸处理后产生的小分子有机化合物,具有潜在致癌性。通过介绍油炸食品中污染物丙烯酰胺的检测方法,并对相关检测方法进行简要分析和评述,认为丙烯酰胺的最佳分析方法是GC-MS、LC-MS法,但这两种方法所用的仪器比较昂贵且分析要求高,寻求快速准确且成本低的检测方法是目前丙烯酰胺检测技术方面研究的重点。
High starchy foods by flied can produce acrylamide which is small molecule organic compound with potential carcinogenicity. This paper introduces the overall detection method of acrylamide in fried foods, and the related testing methods are briefly analyzed and commented. The best analysis method of acrylamide is GC-MS and LC - MS. But the instnnnents used in this comparison of the two methods are very expensive, so the detection technology of acrylamide is focus on the rapid and accurate detection method with low cost at present.
出处
《北京农业职业学院学报》
2014年第4期34-37,共4页
Journal of Beijing Vocational College of Agriculture
基金
北京市教委科技计划面上项目(KM201312448004)
