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目的对广东省部分地区的油炸及烘烤食品中丙烯酰胺含量水平进行调查,并对结果进行统计分析,提出潜在的影响因素。方法在全省食品化学污染物7个监测点抽取包括油条、烧饼、薯条、面包、蛋糕等12种油炸及烘烤食品163份,采用13C标记丙烯酰胺的核素稀释高效液相色谱一串联质谱分析丙烯酰胺的含量。结果在119份样品中检出含有丙烯酰胺,其含量范围为0.445～988μg/kg。结论广东省部分地区油炸和焙烤食品的丙烯酰胺污染含量较高,需要加强丙烯酰胺的污染监测和暴露评估。
Objective To investigate the levels of acrylamide in fried and bakery products in some areas of Guangdong Province and to make statistical analysis of the results and to propose potential influencing factors. Methods A total of 163 fried and baked foods, including fried dough sticks, sesame seed, French fries, breads and cakes, were extracted from 7 monitoring sites of food chemical contaminants in the province. The 13C - labeled acrylamide - Tandem mass spectrometry analysis of acrylamide content. Results Acrylamide was detected in 119 samples and its content ranged from 0.445 to 988 μg / kg. Conclusion Acrylamide contamination of fried and bakery products in some parts of Guangdong Province is high, so it is necessary to strengthen the monitoring and exposure assessment of acrylamide pollution.