摘要
目的建立食品中丙烯酰胺的高效液相色谱-串联质谱联用(HPLC/MS/MS)测定方法,对广东省各种食品中丙烯酰胺分布状况进行调查,并与美国食品与药品管理局(FDA)推荐的方法进行对比,分析丙烯酰胺产生的条件。方法用水提取食品中丙烯酰胺后,直接用高效液相色谱-串联质谱联用仪测定其含量。随机抽取广东省7个地区589份食品样品,将食物按种类和加工方式等分类后进行测定,对调查结果进行统计学处理。结果不同地区之间食物中丙烯酰胺含量分布差异无统计学意义(P>0.05),不同类食物及同一类食物不同加工方法生成丙烯酰胺量差异有统计学意义(P<0.001),油炸淀粉类食物含量最高,可达3 775μg/kg,蒸煮类食物基本未检出;同一种食物在不同加工场地相同加工条件下产生丙烯酰胺含量差异无统计学意义(P>0.10);食物加工前后丙烯酰胺含量差异有统计学意义(P<0.001),加工前不含丙烯酰胺,加工后丙烯酰胺不同程度增高,油炸后增加最多。结论建立的该方法与FDA方法在内标后结果一致,不经内标校正结果优于FDA方法。食物种类和加工条件与食物中丙烯酰胺生产量密切相关,淀粉类食物经油炸后产生丙烯酰胺较多。提示食物加工应采用蒸煮等相对健康的加工方式,避免使用油炸烘烤等不健康加工方式。
[ Objective]To establish HPLC/MS/MS method for the detennination of acrylamide in foodstuffs, make a survey of the distribution of acrylamide in food and analyze the condition of acrylamide generation. [ Methods] Acrylamide in food was extracted by water and detected by high performance liquid chromatography and tandem mass spectrometry for its content. The result was analyzed with statistic method. [Results]No significant difference was found in the content of acrylamide in foodstuffs of different regions （ P 〉 0.05） ; the difference was significant in the acrylamide generation with different processing methods （ P 〈 0.001） ; no significant difference was found in the same kind of food made in different processing sites under the same processing condition （ P 〉 0.10） ; the difference was significant before and after processing （ P 〈 0.001）. [Conclusion]Acrylamide content in foodstuffs is closely related with the food categories and processing condition; the content of acrylamide is high in fries, which indicates that more healthy processing methods like steaming and boiling should he adopted.
出处
《职业与健康》
CAS
2006年第17期1329-1331,共3页
Occupation and Health
基金
广东省医学科学技术研究基金(A2004621)
关键词
丙烯酰胺
食品分析
高效液相色谱-串联质谱
Acrylamide
Foed analysis
High performance liquid chromatography and tandem mass spectrometry
作者简介
刘红河，男，副主任技师，主要从事食品卫生检验、食品污染物研究工作。
