Status of acrylamide contamination in deep-fried or baked starchy food in northern Henan province in 2020
Objective To grasp the contamination status of acrylamide in deep-fried or baked starchy food in northern Henan province in 2020 and evaluate the food safety risk.Methods Sampling of starch fried and baked foods sold in 9 cities in northern Henan province using random sampling method,and the acrylamide content in the samples was detected by internal standard of isotope and liquid chromatography-tandem mass spectrometry.Data analysis was conducted using SPSS 20.0 statistical software.Results A total of 315 samples were collected,and 282 acrylamide samples were detected,with a total detection rate of 89.5％,the maximum content was 8 530.6 μg/kg;the average content was 125.9 μg/kg.The average acrylamide levels in the 4 samples of deep-fried sticks,instant noodles,baked and puffed food were 50.0±34.3,54.4±58.9,45.2±79.6,318.1±925.7 μg/kg,respectively;there were statistically differences in the acrylamide levels and detection rates among different food categories(P＜0.05).The acrylamide content of potato flour and non potato flour in puffed foods was 1 013.8±1 864.0and 131.9±172.1μg/kg,respectively,with statistical differences(Z=-5.4,P＜0.05).Conclusions Acrylamide has been detected in deep-fried or baked starchy products at a high rate,and higher levels of acrylamide in puffed foods,especially potato bulked foods,should be focused on.Although average levels are not high in deep-fried sticks,instant noodles and baked food,the consumption is relatively large,and the risks cannot be ignored;the content of acrylamide in all kinds of food should be monitored in time to protect the health of the public.
NETL
NSTL
万方数据
