摘要
目的检测油炸及烘烤食品中丙烯酰胺含量水平。方法自市场上购买油条、烧饼、麻花、锅巴、雪饼、油果、方便面、油面筋、油炸馓、薯片和椒盐花生米11种油炸及烘烤食品95份,经提取、溴化、蒸发后进行气相色谱分析。采用Elite-Wax毛细管柱分离试样,电子俘获检测器测定丙烯酰胺含量。结果样品中均含有一定量的丙烯酰胺,其含量范围为<3～628μg/kg。结论被检测的11种油炸及烘烤食品中含有较高量的丙烯酰胺,应引起注意。
Objective To determine the acrylamide in fried and baked foods. Method 95 products of 11 kinds of fried and baked foods were bought from markets, including fried bread stick, clay oven rolls, hemp flowers, crispy rice crust, snow cake, oil nut, instant noodle, fried sa, oil gluten, potato chips, peanut with pepper sauce. Fried and baked foods obtained from local markets were extracted, and brominated, and evaporated, and were analyzed by gas chromatography. The acrylamide were separated by Elite-Wax capillary column and determined by electron capture detector. Results The samples all had acrylamide. The contents of acrylamide ranged from less more than 3 to 628 μg/kg. Conclusion It was noticed that there were higher acrylamide amounts in 11 kinds of fried and baked foods.
出处
《中国食品卫生杂志》
2008年第1期41-43,共3页
Chinese Journal of Food Hygiene
