| 油炸食品中丙烯酰胺检测方法的研究进展 |
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| 引用本文： | 句荣辉,段丽丽,罗红霞,汪长钢.油炸食品中丙烯酰胺检测方法的研究进展[J].北京农业职业学院学报,2014,28(4):34-37. |
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| 作者姓名： | 句荣辉 段丽丽 罗红霞 汪长钢 |
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| 作者单位： | 北京农业职业学院,北京,102442;北京农业职业学院,北京,102442;北京农业职业学院,北京,102442;北京农业职业学院,北京,102442 |
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| 基金项目： | 北京市教委科技计划面上项目（KM201312448004） |
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| 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.
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| 关 键 词： | 油炸食品 丙烯酰胺 检测方法 |
| 收稿时间： | 2014/4/10 0:00:00 |
Recent Progress of The Detection Method of Acrylamide in the Fried Food |
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| JU Rong-hui,DUAN Li-li,LUO Hong-xia and WANG Chang-gang.Recent Progress of The Detection Method of Acrylamide in the Fried Food[J].Journal of Beijing Agricultural Vocation College,2014,28(4):34-37. |
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| Authors: | JU Rong-hui DUAN Li-li LUO Hong-xia and WANG Chang-gang |
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| Institution: | ( Beijing Vocational College of Agricuhure, Beijing 102442,China ) |
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| Abstract: | 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. |
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| Keywords: | fried food acrylamide detection methods |
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