| 食品中丙烯酰胺的测定方法 |
| |
| 引用本文： | 张珙,赵云峰,吴永宁. 食品中丙烯酰胺的测定方法[J]. 卫生研究, 2006, 35(4): 516-520 |
| |
| 作者姓名： | 张珙 赵云峰 吴永宁 |
| |
| 作者单位： | 中国疾病预防控制中心营养与食品安全所,北京,100050 |
| |
| 基金项目： | 国家科技专项基金;国家自然科学基金 |
| |
| 摘 要： | 2002年4月瑞典研究人员发现淀粉类食品在高温加工过程中产生大量丙烯酰胺。由于丙烯酰胺具有神经毒性、遗传毒性和致癌作用,这一发现引起了国际社会的高度重视,各国科学家分别对本国食品进行广泛分析,从而使食品中丙烯酰胺的测定方法取得了很大的进展。本文综述了食品中丙烯酰胺测定方法的进展,包括样品的提取、净化、衍生化、色谱方法及其和质谱联用技术的进展。
|
| 关 键 词： | 食品 丙烯酰胺 测定方法 |
| 文章编号： | 1000-8020（2006）04-0516-04 |
| 收稿时间： | 2005-08-08 |
| 修稿时间： | 2005-08-08 |
Analytical methods for the determination of acrylamide in food products |
| |
| Zhang Gong,Zhao Yun-feng,Wu Yong-ning. Analytical methods for the determination of acrylamide in food products[J]. Journal of hygiene research, 2006, 35(4): 516-520 |
| |
| Authors: | Zhang Gong Zhao Yun-feng Wu Yong-ning |
| |
| Affiliation: | National Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China |
| |
| Abstract: | In April 2002, researchers in Swedish reported that they had found high level acrylamide(AA) in carbohydrate-rich foods during cooking at high temperature, which shocked scientists worldwide. Because AA has been identified as being carcinogenic, neurotoxic and genotoxic, researchers had developed methods to determinate the AA level in kinds of foods. The review is based on the achievement and progress of AA analysis in foods in recent years which contains the samples' extraction, clean-up, derivatization and determination by chromatography coupled with mass spectrometer. |
| |
| Keywords: | foods acrylamide analytical methods |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
