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目的了解佛山禅城区煎炸烘烤食品中丙烯酰胺含量的状况,为有关部门制定相关限量标准提供地方性参考数据。方法采用碘量法进行丙烯酰胺定量检测。结果采集了61间食店,共322份煎炸烘烤食品,平均检出值为0.510mg/kg,检出率为100%;其中薯类平均值最高,达0.663mg/kg;烘烤工艺类食品比煎炸工艺类食品的检测值高,其平均值为0.546mg/kg,且通过调查发现中式煎炸传统类食品的检测结果较低。结论佛山禅城区内煎炸烘烤食品普遍含有丙烯酰胺,应尽快制定丙烯酰胺的安全卫生标准,保障人民的身体健康。
Objective To understand the status of acrylamide in frying roasted food in Chancheng District, Foshan City, and to provide local reference data for the relevant departments to formulate the relevant limit standards. Methods Quantitative detection of acrylamide by iodometry. Results A total of 322 foodstuff shops were selected, with a total of 322 fried baked goods, with an average detection value of 0.510mg / kg and a detection rate of 100%. Among them, the highest average value of potato was 0.663mg / kg; baking process The detection value of foodstuffs is higher than that of fried foodstuffs, and the average value is 0.546mg / kg. According to the survey, the results of traditional Chinese fried traditional foodstuffs are lower. Conclusion The frying baked food in Foshan Chancheng generally contains acrylamide. The safety and health standards of acrylamide should be established as soon as possible so as to ensure people’s health.