食品中丙烯酰胺检测方法研究进展

丙烯酰胺(Acrylamide,AA)作为小分子有机化合物具有神经毒性、遗传毒性和致癌性,是一种潜在的致癌物。富含碳水化合物的食品在高温加工过程中容易产生AA,对人体健康存在潜在的威胁。准确分析食品中AA含量能有效评价食品安全风险,有利于保障消费者的安全。因此,准确检测食品中AA的方法至关重要,成为食品安全领域的研究热点。本文总结了近年来食品中AA的主要检测方法以及相应的研究进展,包括传统的液相/气相色谱法、光谱法、毛细管电泳法,以及新型的酶联免疫法、电化学/荧光生物传感器法,并对这些方法进行对比和总结,为AA检测方法发展提供新思路和依据。

Research Progress of Detection Methods of Acrylamide in Food Products

Acrylamide, as a small molecule organic compound with neurotoxicity, genotoxicity and carcinogenicity, is a kind of potential carcinogens. Carbohydrate-rich foods tend to produce acrylamide during high-temperature processing, which has a potential threat to human body health. Accurate analysis of acrylamide contents in food can effectively evaluate the food safety risk, help to protect consumers' safety. Therefore, the detection method of acrylamide is particularly important and has become a hotspot in the field of food safety. The main detection methods and the corresponding research progress of acrylamide in foods in recent years, including traditional liquid/gas chromatography, spectrometry and capillary electrophoresis, and a new type of enzyme linked immunosorbent assay, electrochemical/fluorescence biosensor method were summarized. These methods are compared and summarized to provide strategies and basis for the development of new strategies for acrylamide detection methods.