不同方式生产红心番薯片中丙烯酰胺含量检测

丙烯酰胺具有潜在的神经毒性、遗传毒性和致癌性^(1-5)。红心番薯片(干)是浙江省非常受欢迎的一种休闲食品,在其加工过程中极有可能产生丙烯酰胺,成为居民日常摄入致癌物的来源之一。为了解不同加工方式生产的番薯片(干)中丙烯酰胺污染情况以保证居民的食品安全,为相关部门提供技术依据,为消费者提供指导性建议,对浙江省不同加工方式生产的红心番薯片(干)中丙烯酰胺的含量进行检测。现将结果报告如下。     

咸阳市市区小学生丙烯酰胺膳食摄入量调查分析

目的通过对小学生进行膳食摄入量问卷调查,估计小学生通过食物摄入丙烯酰胺的量,为了解小学生丙烯酰胺膳食暴露水平提供依据。方法采用自行设计的问卷,调查咸阳市623名小学生常吃食物的种类与数量,用气相色谱-质谱法测定常吃的22种高温加工食品中丙烯酰胺的含量,并根据检测结果计算被调查学生丙烯酰胺的摄入量。结果所检测食物中丙烯酰胺的含量范围为7~1 044μg/kg,其中薯片中丙烯酰胺含量最高。被调查小学生每人通过食物摄入丙烯酰胺的均值为(30.15±0.21)μg/d。不同性别摄入量差异无统计学意义(P0.05),不同年级差异有统计学意义(P0.05)。结论咸阳市小学生通过食物摄入丙烯酰胺的量相对较高,应该采取措施降低小学生的丙烯酰胺膳食摄入量。     

咸阳市居民丙烯酰胺膳食暴露水平调查

目的通过对咸阳市居民进行问卷调查,估计咸阳市居民丙烯酰胺膳食暴露水平。方法根据预调查结果,选定28种咸阳市居民经常食用的油炸、烘烤食品作为被调查食品,用国标方法测定被调查食品中丙烯酰胺的含量,并依据检测结果计算咸阳市居民丙烯酰胺的膳食暴露水平。结果咸阳市居民丙烯酰胺的平均摄入量为26.68μg/d,平均暴露水平为0.46μg/kg bw.d。不同性别及不同地区间差异无统计学意义;不同年龄差异有统计学意义;各年龄组人群丙烯酰胺暴露贡献较高的食品分别为〈10和10～岁组为薯片、饼干、烤馍片和烤饼;20～、30～和40～岁组为薯片、饼干、烤饼和炸饼;50～和≥60岁组为饼干和烤饼。结论被调查居民每天通过食品摄入一定量的丙烯酰胺,其主要食物来源是薯片、饼干、烤饼、炸饼和烤馍片。     

ATP生物荧光法检测餐饮具集中消毒清洁效果分析

目的：探索餐具集中清洗消毒过程中对表面清洁效果的影响因素。方法使用ATP生物荧光法对经过不同清洗消毒程序的餐具的表面污染度进行现场检测。结果清水浸泡组检测合格率为0.00％,去渍浸泡粉浸泡组检测合格率为33.33％,经去渍浸泡粉浸泡并高温消毒的12组餐具检测合格率为100.00％;在未高温消毒的情况下,去渍浸泡粉浸泡组餐具的检测合格率明显高于清水浸泡组（P＜0.01）;经100℃高温消毒2min后,检测结果显示不同温度对A值有影响（P＜0.01）,加热时间对A值没有影响（P＞0.05）。结论去渍浸泡粉溶液能降低餐具表面污染度,高温消毒是保持餐具表面清洁的一道必要程序。     

鹰嘴豆芽素A对脂多糖诱导的小鼠行为研究

目的:观察鹰嘴豆芽素A对脂多糖(LPS)诱导的小鼠行为(的影响)的研究,为治疗炎症的中药创新药的研发提供新思路。方法:侧脑室注射LPS建立炎症模型;将50只小鼠随机分为5组,即(1)生理盐水组(saline组)(2)LPS组、鹰嘴豆芽素A组:(3)鹰嘴豆芽素A低剂量组、(4)鹰嘴豆芽素A中剂量组、(5)鹰嘴豆芽素A高剂量组,每组10只。结果:相对于saline组,LPS组小鼠的活动路程缩短,穿格次数减少,组间比较差异有统计学意义(P0.05);相对于LPS组,中剂量鹰嘴豆芽素A组小鼠的活动路径和穿格次数组间比较差异有统计学意义(P0.05)。结论:鹰嘴豆芽素A显著增强LPS诱导的脑损伤小鼠的自主活动能力。     

不同结构大豆皂甙拮抗棕榈酸致肝细胞氧化应激的活性（英文）

目的研究不同结构大豆皂甙(SS-A1、SS-A2、SS-I、SG-A和SG-B)拮抗棕榈酸致原代培养小鼠肝细胞氧化应激的活性。方法检测棕榈酸(0.05mmol/L)单独处理或与不同结构大豆皂甙(10μg/ml)共同处理原代培养小鼠肝细胞16h后细胞中超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)、丙二醛(MDA)和甘油三酯(TG)含量以及细胞和线粒体中活性氧(ROS)产生量。结果与对照组相比,棕榈酸处理细胞中SOD、GSH-Px活性显著降低(P<0.05);MDA、TG含量显著升高(P<0.05);细胞和线粒体中ROS均显著升高(P<0.05)。与棕榈酸单独处理组相比,大豆皂甙与棕榈酸共同孵育后能显著增高SOD、GSH-Px活性(P<0.05);降低MDA、TG和ROS含量(P<0.05)。SS-A1、SS-A2处理组与SG-A处理组相比,细胞中SOD、GSH-Px活性显著升高(P<0.05);MDA、ROS含量显著降低(P<0.05)。SS-I处理组与SG-B组相比,细胞中SOD、GSH-Px活性显著升高(P<0.05);ROS含量显著降低(P<0.05)。结论大豆皂甙对棕榈酸引起的小鼠原代培养肝细胞氧化应激具有拮抗活性,结构中含糖侧链的SS-A1、SS-A2和SS-I分别比皂甙元(SG-A和SG-B)具有更强的抗氧化活性。     

PCB153对PBDE-47致SH-SY5Y细胞氧化应激和8-羟基脱氧鸟苷含量的影响

目的探讨PCB153和PBDE-47单独及联合染毒对SH-SY5Y细胞氧化应激及8-羟基脱氧鸟苷(8-OHdG)含量的影响。方法设DMSO溶剂对照组,1、5、10μmol/LPBDE-47(低、中、高)单独染毒组和与5μmol/LPCB153联合染毒组及相应的抗氧化剂组(N-乙酰-L-半胱氨酸NAC100μmol/L),分别对SH-SY5Y细胞染毒24h。用荧光染料DCFH-DA标记法和高效液相色谱-电化学技术(HPLC-ECD)分别检测细胞内活性氧(ROS)水平和8-OHdG的含量。结果随着染毒剂量的增加,PBDE-47单独染毒组ROS水平有逐渐增高的趋势,但与对照组及其相应的PCB153联合组相比,ROS水平无明显差异(P>0.05)。中、高联合染毒组ROS水平与对照组相比显著增加(P<0.05),并显著高于相应的单独剂量染毒组(P<0.05),加入抗氧化剂后细胞内ROS水平明显下降(P<0.05),细胞内ROS水平与PBDE-47染毒剂量呈现剂量-效应关系;高剂量PBDE-47单独染毒组和中、高剂量联合染毒组8-OHdG的含量与对照组相比均有明显的增加(P<0.05),高剂量联合染毒组8-OHdG含量明显高于相应的单独染毒组(P<0.05),加入抗氧化剂后其细胞内8-OHdG含量明显下降(P<0.05)。细胞内ROS水平与8-OHdG含量呈正相关关系(r=0.895)。结论一定剂量的PBDE-47可致DNA氧化损伤,PCB153可增加PBDE-47对SH-SY5Y细胞DNA的氧化损伤作用,提示活性氧在PBDE-47致DNA损伤方面发挥了重要作用。     

褪黑素对丙烯酰胺大鼠神经毒性拮抗作用

目的 探讨褪黑素(MT)同时干预对丙烯酰胺(ACR)神经毒性作用的影响。方法 40只SD雄性大鼠按体重随机分为4组,每组10只,分别为对照组、丙烯酰胺、褪黑素与褪黑素干预组,丙烯酰胺2.3 mmol/L溶液日常饮用;褪黑素腹腔注射2.5 mg/kg1,次/d,连续9周。每周进行步态评分,试验结束后取出大脑、小脑检测抗氧化指标。结果 与对照组比较,丙烯酰胺组与褪黑素干预组第3周开始步态分值明显升高,丙烯酰胺组大脑皮层SOD活性降低9.89%,小脑SOD活性、GSH含量分别降低7.49%1、2.31%,差异均有统计学意义(P<0.05);与丙烯酰胺组比较,褪黑素干预组第4、5周步态分值分别下降22.92%、15.85%,大脑皮层SOD活性升高14.96%,差异均有统计学意义(P<0.05)。结论 丙烯酰胺能导致大鼠步态改变,脑组织SOD活性及GSH含量降低。褪黑素对丙烯酰胺毒性早期有一定缓解作用,后期不明显。     

氟和砷染毒对子代大鼠海马和大脑皮质组织谷氨酸与γ-氨基丁酸含量的影响

目的探讨氟和砷染毒对子代大鼠海马、大脑皮质组织中谷氨酸(Glu)与γ-氨基丁酸(GABA)含量的影响。方法将40只健康妊娠SPF级SD大鼠随机分为对照组(自来水)、氟单独染毒组(100 mg/L氟化钠)、砷单独染毒组(75 mg/L亚砷酸钠)和氟+砷(100 mg/L氟化钠+75mg/L亚砷酸钠)联合染毒组,每组10只。采用自由饮水方式进行染毒,孕鼠自妊娠第0天连续染毒至仔鼠断乳[出生后第21天(postnatal day 21,PND21)],断乳后仔鼠继续染毒至PND42。分别于PND21和PND42每组选取8只雄性仔鼠,采用高效液相色谱法检测仔鼠海马、大脑皮质组织中Glu与GABA的含量。结果与对照组比较,PND21和PND42时砷单独染毒组和氟+砷联合染毒组仔鼠海马组织中Glu含量降低及PND42时砷单独染毒组和氟+砷联合染毒组仔鼠海马组织中GABA含量降低,差异均有统计学意义(P0.01,P0.05);与氟单独染毒组比较,PND42时氟+砷联合染毒组仔鼠海马组织中Glu含量降低,差异有统计学意义(P0.05)。与对照组比较,PND21时氟+砷联合染毒组及PND42时氟、砷单独和联合染毒组仔鼠大脑皮质组织中Glu含量下降,PND21和PND42时氟、砷单独和联合染毒组仔鼠皮质组织中GABA含量也下降,差异均有统计学意义(P0.01,P0.05);与氟单独染毒组比较,PND21时氟+砷联合染毒组仔鼠皮质组织中Glu含量及PND42时砷单独染毒组和氟+砷联合染毒组仔鼠皮质组织中GABA含量均降低,差异有统计学意义(P0.05);与砷单独染毒组比较,仅PND21时氟+砷联合染毒组仔鼠皮质组织中Glu含量降低,差异有统计学意义(P0.05)。结论氟、砷单独及联合染毒均可降低大鼠仔鼠海马和皮质组织中的Glu和GABA含量,联合染毒的作用更明显。     

如何降低食物中的丙烯酰胺

近日,深圳市消委会从线上线下随机挑选了15款薯片展开比较试验,发现三家知名企业薯片的2A类致癌物丙烯酰胺含量高于欧盟设定的基准水平值(750μg/kg),达到了2000μg/kg.本文就来聊聊丙烯酰胺是什么?以及如何降低它?     

Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips

The aim of our study was to examine relation between the asparagine level in raw material and acrylamide concentration in chips made from different varieties of potato. Relation between colour of potato chips and acrylamide content was also examined. Acrylamide concentration in fried potato chips ranged from 376 to 2348 microg/kg. We found the lowest acrylamide content in potato chips made from the Plant Breeding and Acclimatization Institute Irga and the highest in Irga bought in the Warsaw market. We didn't find significant correlation between the asparagine content in raw material and the acrylamide level in potato chips (r = -0.13). The colour intensity of fried chips positively correlated with acrylamide concentration independently from the potato varieties and sequence of frying (r = 0.8045; p < 0.005).     

Carcinogenic and neurotoxic risks of acrylamide and heavy metals from potato and corn chips consumed by the Lebanese population

The present study aims to quantify acrylamide and metals in potato and corn chips and to determine their carcinogenic and neurotoxic risks. Gas chromatography mass spectrometry analysis revealed that the average acrylamide level in potato and corn chips (1756 μg/kg) was 3500-fold higher than the permissible limit for acrylamide in drinking water (0.5 μg/kg). Potato-based chips and baked chips were found to contain 23% and 18% more acrylamide than corn-based chips and fried chips, respectively. The daily consumption of acrylamide from potato and corn chips was found to be 7–40-fold higher than the risk intake for carcinogenesis set by World Health Organization (WHO) but was below the neurotoxic risk threshold. Energy dispersive X-ray fluorescence and thermal atomic absorption analysis revealed that the mean concentrations of zinc, lead and cadmium in corn chips were approximately 1.5-, 1.7- and 2.4-fold higher than the permissible limits set by Food and Agriculture Organization/WHO, respectively. However, the daily intake of these metals was lower than the oral reference dose and the upper tolerable daily intake set by the US Food and Drug Administration. The cancer risk for the Lebanese population from acrylamide exposure estimations appears to be significant, highlighting the need to conduct further epidemiological studies and ensure monitoring of acrylamide levels in food products.     

Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones

Acrylamide, a probable carcinogen, is formed via the Maillard reaction between reducing sugars and the amino acid asparagine during heating of carbohydrate-rich foods. Potatoes contain high levels of these precursors, and thus potato crisps can contain high levels of acrylamide. In this study, the effect of blanching on the concentration of precursors and acrylamide content was studied in three potato clones stored at 4 °C or 8 °C. After 6, 12 and 18 weeks of storage, potatoes were sliced and blanched for 3 min in water at 80 °C and deep-fat fried for 3 min at an initial frying temperature of 180 °C and a final frying temperature of 160 °C. Blanching reduced the acrylamide content by 51–73%. Interestingly, blanching affected the levels of the precursor sugars and asparagine, but not the acrylamide content to the same extent. The reduction of precursors was 17–66%. This may be due to restriction of the transport of precursors to the surface, as the availability of precursors for reactions is crucial for acrylamide formation. In conclusion, blanching was an efficient way to reduce acrylamide content in potato crisps, in addition to using potatoes low in asparagine and reducing sugars.     

Determination of acrylamide content in potato products using GC-MS/MS and LC-MS/MS methods

The aim of our study was to check a useful of GCQ-MS/MS and LC-MS/MS methods to determination of acrylamide in foodstuffs and determined acrylamide content in potato products randomly collected in Poland in 2007-2008. As a result of validation of these methods we found the both using methods were characterized by low quantification limit and well precision. The highest acrylamide level was in potato crisps--770 microg/kg (113 divided by 1890 microg/kg), but the lowest--was in French fries collected from bars and restaurants--401 microg/kg (134 divided by 679 microg/kg). Acrylamide content analyzed in 2008 in potato crisp and French fries ready to eat was higher than in 2007. The difference was not statistically significant. In French fries fried in laboratory from pre-cooked French fries in 2008 acrylamide level was lower that in these products analyzed in 2007.     

Assessment of the mean daily dietary intake of acrylamide in alexandria

Acrylamide is a toxic and potentially cancer causing chemical formed in thermally treated starchy foods. The objective of the present study is to estimate the mean daily dietary intake of acrylamide in Alexandria governorate. A total of 822 subjects (417 males and 405 females) were randomly selected, from different places such as clubs, schools, university, nursery schools, homes and companies, from different socio-demographic sectors of the Alexandria population. The age of the subjects ranged from less than four to more than fifty years old. Subjects were divided into seven age groups. A twenty four hours recall was used to record types and quantities of the food stuffs taken through three consecutive days including the week end. Samples of consumed starchy foods - presumed to contain high levels of acrylamide were collected and analyzed for acrylamide. Thirteen food items were analyzed for acrylamide. The highest acrylamide contents were recorded in chips potato and Fried potatoes (French fries) (1500 +/- 645 and 540 +/- 213 microg/kg respectively). Cakes were the lowest in mean acrylamide contents (12 +/- 12 microg/kg). The highest mean daily dietary intake of acrylamide (3.82 microg/kg body weight) was for the age group from 3 - < 6 years old subjects, while the lowest acrylamide intake (0.49 microg/kg body weight) was that of the age group above 50 years old. The overall estimated mean daily dietary intake of acrylamide was 1.75 microg/kg body weight. No significant differences between males and females were found among various studied age groups regarding the mean daily dietary intake of acrylamide. Chips potato represents the major source of dietary acrylamide (46%). The second most contributing agent in the mean daily dietary intake of acrylamide for studied Alexandria population was fried potato (19%). Bread contributes to 17 % of the mean daily dietary acrylamide intake. In conclusion, the fried and deep fried starchy foods consumed by the studied Alexandria population contain high levels of acrylamide. The majority of the estimated mean dietary daily intake of acrylamide is from fried potato products. Controlling the intake, especially in young children can thus reduce the high acrylamide intake.     

The nutritional value of potatoes and potato products in the UK diet

Total potato consumption has been declining slowly in the UK at a rate of about 1–2% per year, in tandem with an increase in consumption of other starchy staples such as pasta and rice. Consumers and even health professionals often have a negative perception of potatoes and of chips in particular. We have evaluated the nutritional contribution of potatoes and potato products to the British diet by a secondary analysis of four‐day dietary records from the National Diet and Nutrition Survey 2008–2011, and distinguished between consumption of fried chips and oven chips. We also calculated portion sizes of six different types of potato dishes [oven chips, fried chips, boiled potatoes, mashed potatoes, roast potatoes and jacket (baked) potatoes]. Over 92% of respondents consumed potatoes during the four‐day survey, 27% consumed oven chips and 41% consumed fried chips. Potatoes (including chips) contributed 7% of total energy, but greater proportions of potassium and vitamin B₆ (15%), vitamin C (14%), fibre (13%), folate (10%) and magnesium (9%). On the other hand, they contributed only 4% of saturated fatty acids. Per capita consumption of potatoes averaged 85 g/day, of which, fried chips contributed 20 g/day and oven chips 10 g/day. For fried chips, mean portion size per occasion was 149 g among adults, 138 g among teenagers and 94 g among 4‐ to 10‐year‐olds, while portion sizes for oven chips were slightly smaller. Potatoes can increase the nutrient density of the diet by providing a relatively high micronutrient contribution, compared with energy content, while delivering only modest amounts of saturated fatty acid and sodium. Reformulation to remove trans fatty acids and reduce saturated fatty acid and salt has improved the nutritional profile of some potato products. Still, there may be scope in catering establishments to offer smaller portions, thicker chips and more oven‐baked potato products. Nutritionally, potatoes and potato products should be seen as a white vegetable, whose consumption should be encouraged alongside other, coloured, vegetables.     

Potato chips and childhood: What does the science say? An unrecognized threat?

With recent rapid progress in technology and advancing lifestyle associated with modernization, individuals are consuming increasing quantities of unhealthy food, a major risk factor for the onset of a variety of diseases. In particular, fried potato chips (FPCs), are the most commonly consumed snack, especially by children. However, research in the field of nutrition demonstrated that FPCs encompass significant quantities of acrylamide, a known carcinogen and neurotoxin. Thus, frequent intake of FPC, especially at younger age, might generate cumulative amounts of acrylamide in the body, thereby silently increasing the risk for various diseases. Although intake of a balanced diet can prevent this scenario, further measures should be set to overcome the oxidative damage from fried food. This review outlines existing scientific evidence suggesting an urgent need for systematic study regarding the health effects of consumption of FPC and French fries in the general population.     

Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea

This paper investigated the efficiency of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) on the reduction of acrylamide in fried bread sticks and summarized the optimal levels of two additives. Seven experimental groups including a control group were organized for both of additives. Fried bread sticks were made via traditional processing technology. The flour was mixed with different levels (0.002-4.9 g/kg flour) of AOB and EGT, respectively. The acrylamide level in fried bread sticks was determined by liquid chromatography tandem mass spectrometry (LC-MS/MS). The sensory evaluation was performed in double blind manner. Results showed that nearly 82.9% and 72.5% of acrylamide were reduced when the AOB and EGT addition levels were 1 and 0.1 g/kg, respectively. The elevated inhibitory effects of AOB and EGT on the acrylamide formation were achieved with an increase of additive levels unless the spiking levels of AOB and EGT were greater than 1 and 0.1 g/kg, respectively. Sensory evaluation results showed that the flavor and texture of fried bread sticks processed by AOB and EGT had no significant difference compared to normal food matrixes (p>0.05) when both AOB and EGT addition levels were no more than 1 g/kg. The present study indicated that both AOB and EGT could significantly reduce the acrylamide content generated in fried bread sticks and keep original flavor and crispness of fried bread sticks. This study could be regarded as an important contribution on the reduction of acrylamide by natural antioxidants.     

TransFatty Acid Content of Selected New Zealand Foods

The fatty acid composition andtransfatty acid content of samples of New Zealand foods representing certain food groups have been determined by a combined gas chromatography/infrared spectroscopy method. The mean levels oftransfatty acids in the fat portion of these foods are (g/100 g fatty acids) margarine, 16.4; table spreads, 15.7; butter/margarine blends, 9.6; butter, 6.4; pastry, 6.2; potato chips (deep fried in beef dripping), 5.6; cakes, 5.3, crackers, 2.0; sweet biscuits, 1.9; potato crisps, 0.5. Expressed as a proportion of dry weight of food the meantransfatty acid content values are (g/100 g dry weight) margarine, 14.9; table spreads, 14.4; butter/margarine blends, 8.1; butter, 6.0; potato chips (deep fried in beef dripping), 1.6; pastry, 1.2; cakes, 0.9, crackers, 0.3; sweet biscuits, 0.2; potato crisps, 0.2. In contrast to North America, hydrogenated plant oils with high levels oftransfatty acids do not appear to be present in the New Zealand food supply.