重庆某大学食堂及周边饮食摊点烤炸食品丙烯酰胺含量检测的的结果分析.docVIP

重庆某大学食堂及周边饮食摊点烤炸食品丙烯酰胺含量检测的的结果分析 　　【摘要】 目的 了解重庆某大学及周边摊点烧烤和油炸食品中丙烯酰胺的含量,为高校开展相关监管工作提供参考依据。方法 对西南大学食堂及周边8个点共26个烧烤和油炸食品丙烯酰胺的含量进行测定。结果 食堂的炸土豆、烤豆干、炸火腿肠、炸油饼、烤排骨及摊点的炸土豆中丙烯酰胺的含量均0.15 mg/kg;3个摊点烤韭菜和金针菇的含量分别为0.11和0.11 mg/kg,0.19和0.14 mg/kg,0.17和9.84 mg/kg;烤鱼、烤羊肉串中含量均0.10 mg/kg。结论 大学食堂加工烤炸食品丙烯酰胺含量低于全国平均水平,不同摊点加工的同样食品丙烯酰胺含量相差较大。 　　【关键词】 食品;丙烯酰胺;食品处理和加工;学生保健服务 　　【中图分类号】 R 155.5 【文献标识码】 A 【文章编号】 1000-9817(2010)06-0713-03 　　 　　Determination of Acrylamide in Baked and Fried Foods from a University Canteen and Stalls Around in Chongqing/ZHANG Long-jie, ZHANG Qiao-ying, TANG Xiao-yu, et al.Hospital of Southwest University, Chongqing (400715), China 　　【Abstract】 ObjectiveTo investigate the content of acrylamide in barbecued and fried foods from university canteens and stalls around in Chongqing, and to provide reference for university. Methods The content of acrylamide in 26 barbecued and fried foods from 8 spots at canteens and around was determined. Results The content of acrylamide in fried potato, barbecued dried bean curd, fried ham sausage, fried pancake, barbecued spare-ribs from canteens and fried potato from stalls were all less than 0.13 mg/kg. Ranged from 1.46 mg/kg to 4.42 mg/kg for barbecued dried bean curd and more than 0.15 mg/kg for fried ham sausage and fried pancake from stalls. For barbecued leek or barbecued needle mushroom from 3 stalls, it were 0.11 mg/kg or 0.11 mg/kg, 0.19 mg/kg or 0.14 mg/kg, 0.17 mg/kg or 9.84 mg/kg, respectively. For barbecued fish and mutton shashlik it were all less than 0.10 mg/kg. Conclusion The content of acrylamide in baked or fried foods from university canteens is lower than that of the national average. There is a large difference for the same food from different stalls. 　　【Key words】 Food;Acrylamide;Food handling;Student health services 　　 　　2002年瑞典国家食物管理局(NFA)首次报道在高温加热食品中发现丙烯酰胺,引起了人们的关注[1]。目前,我国对食品中丙烯酰胺的限量未作规定。2005年由中国疾病预防控制中心营养与食品安全研究所提供的资料显示,在监测的100余份样品中,丙烯酰胺含量分别为:薯类油炸食品0.78mg/kg,谷类油炸食品0.15mg/kg,谷类烘烤食品0.13mg/kg。烤炸类食品由于