气相色谱法测定油炸、烘烤食品中丙烯酰胺-丙烯酰胺污染水平调查
GC-Determination of Acrylamide in Chinese Traditional Deep Fried and Baked Foodstuffs - An Investigation on Foodstuff Pollution by Acrylamide
摘 要
从市场上购得12种具有中国传统特色的油炸及烘烤食品,从中取得样品48个,经萃取、溴化及蒸缩等前处理步骤后对其中的丙烯酰胺含量用气相色谱法进行检测.在气相色谱法分析中采用Elite Wax毛细管色谱柱及电子捕获检测器,分析结果表明:在这些样品中均存在一定量的丙烯酰胺(3~1 396 μg·kg-1范围内).对此类食品加工方法提出了改进方案以期能降低丙烯酰胺的含量.试验中发现将氽油条的油温降低至175 ℃可明显降低油条中丙烯酰胺的含量,但油炸之前在原料(面粉)中加入抗氧化剂(如VC及VE),对降低丙烯酰胺含量并无效果.
丙烯酰胺
油炸及烘烤食品
Gas chromatography
Acrylamide
Deep fried and baked foodstuffs
Abstract
Twelve kinds of deep-fried and baked foodstuffs were purchased from the local market and 48 samples were taken for analysis,by gas chromatography after pretreatments of extraction,bromination and evaporation.Elite-Wax capillary column and electron capture detector were used in GC analysis.Different amounts of acrylamide (3-1 396 μg·kg-1) were found in these foodstuffs.Modifications of processing of the foodstuffs were suggested and tested.It was found that the amount of acrylamide in deep-fried twisted dough sticks was decreased remarkably by lowering the oil temperature during frying to 175 ℃.But the addition of some anti-oxidants (e.g.VC and VE) to the flour before the frying process did not show any help in decreasing the amount of acrylamide.
中图分类号 O657
所属栏目 工作简报
基金项目
收稿日期 2007/1/5
修改稿日期
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备注周宇(1975-),男,江苏淮安人,工程师,硕士,主要从事食品安全研究.
引用该论文: ZHOU Yu,ZHU Sheng-tao. GC-Determination of Acrylamide in Chinese Traditional Deep Fried and Baked Foodstuffs - An Investigation on Foodstuff Pollution by Acrylamide[J]. Physical Testing and Chemical Analysis part B:Chemical Analysis, 2007, 43(11): 928～930
周宇,朱圣陶. 气相色谱法测定油炸、烘烤食品中丙烯酰胺-丙烯酰胺污染水平调查[J]. 理化检验－化学分册, 2007, 43(11): 928～930
被引情况:
【1】周宇, "气相色谱法测定中旋转蒸发和有机溶剂抽提对丙烯酰胺回收率的影响",理化检验－化学分册 45, 276-277(2009)
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参考文献
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【2】周宇,朱圣陶,刘仁平.气相色谱法测定食品中丙烯酰胺[J].食品科学,2006,27(3):194-196．
【3】Mottram D S,Wedzicha B L,Dodson A T.Acrylamide is formed in the Maillard reaction[J].Nature,2002,419(6906):448-449．
【4】Stadler R H,Blank I,Varga N,et al.Acrylamide from maillard reaction product[J].Nature,2002,419(6906):449-450．
【5】Dhiraj A V,Kalidas S.Acrylamide in food: a model for mechanism of formation and its reduction[J].Innovative Food Science and Emerging Technologies,2003,4:331-338．
【2】周宇,朱圣陶,刘仁平.气相色谱法测定食品中丙烯酰胺[J].食品科学,2006,27(3):194-196．
【3】Mottram D S,Wedzicha B L,Dodson A T.Acrylamide is formed in the Maillard reaction[J].Nature,2002,419(6906):448-449．
【4】Stadler R H,Blank I,Varga N,et al.Acrylamide from maillard reaction product[J].Nature,2002,419(6906):449-450．
【5】Dhiraj A V,Kalidas S.Acrylamide in food: a model for mechanism of formation and its reduction[J].Innovative Food Science and Emerging Technologies,2003,4:331-338．
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