丙烯酰胺是人类可能致癌物,存在于各类油炸及焙烤的高碳水化物食品中。我国对食品中的丙烯酰胺没有统一限量标准,因此加强食品中丙烯酰胺的含量检测显得尤其重要。文章综述了食品中丙烯酰胺的常规的检测技术如气相色谱法、液相色谱法和新型的检测技术如基于褐变的快速测定、毛细管电泳法、酶联免疫分析技术、生物传感器法及荧光传感方法,并分析了这些技术的优缺点,旨在为更高效、实用检测方法的开发提供思路。
Acrylamide, as probably carcinogenic to humans, exists widely in foods with a high carbohydrate, such as deep fried and baked foods. There is no uniform limit standard for acrylamide in food and it is necessary to accurately assess the harm of acrylamide by quantitative detecting it in food. The conventional detection methods in foods such as gas chromatography (GC) and liquid chromatography (LC), and the new methods such as rapid detection based browning, capillary electrophoresis (CE), enzyme linked immunosorbent assay (ELISA), biosensor and fluorescence sensing. Meanwhile, advantages and disadvantages of detection methods were reviewed in this paper. This study provides novel insight into developing more efficient and practical methods to detect acrylamide in foods.
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