期刊论文

中文

实用预防医学

1006-3110

2011

18

8

1448-1449

10.3969/j.issn.1006-3110.2011.08.024

衡阳市2007年社会发展科技支撑计划项目（2007KS02）；

本校为第一机构

目的 了解衡阳市淀粉类油炸食品中丙烯酰胺含量情况.方法 对衡阳市市售淀粉类油炸食品进行随机采样,在选定的色谱条件下,固相萃取-高效液相色谱法测定样品中的丙烯酰胺含量.结果 8种淀粉类油炸食品:薯条、饼干、油条、油饼、蛋糕、烤面包、麻花和方便面中丙烯酰胺平均含量依次为1 082,715,390,281,165,118,92,54μg/kg;8种淀粉类油炸食品中丙烯酰胺的含量不同(F=126.44,P0.05),其余各种淀粉类油炸食品的丙烯酰胺含量间差异均有统计学意义(P

Objective To investigate the level of acrylamide in fried starchy food in Hengyang.Methods A high performance liquid chromatography（HPLC） method combined with solid phase extraction（SPE） was used to detect the level of acrylamide in 84 samples of fried starchy food which was obtained from the markets by random principle.Results The average levels of acrylamide in 8 kinds of fried starchy food,inculding French fries,biscuit,twisted dough-strips,deep-fried pancake,cake,toast,fried dough twist and instant noodles were 1,082 μg/kg,715 μg/kg,3...