【摘要】 建立萃取/离心分离/吸附/GC检测谷类食品中致癌物质丙烯酰胺(Am)含量的分析方法,Am的GC定量检测限为2×10-2～3×103mg/L。采用(1)常规加热、(2)常规加热+微波复热、(3)微波加热及(4)微波加热+微波复热4种模式考察了家用微波炉烹制米饭对促成Am的影响,模式(1)中Am含量为30μg/kg米饭,而模式(2)、(3)及(4)中Am含量高于模式(1)2～9倍,解释为由微波的加热特性及微波的非热效应所致。与小于1mg/kg食品的德国标准相比,该结果仍属于安全范围,但微波炉烹制米饭增加Am含量的现象应引起重视。更多还原

【Abstract】 A method of examining Acrylamide(Am) in cereal food by extracting/centrifugal separating/ adsorbing/GC inspecting was established. The limit of GC examination for Am was 2×10-2～3×103mg/L. The effect of cooking rice with domestic microwave oven on the content of Am was investigated through four modes as follows:(1) classic heating, (2)classic heating+microwave reheating, (3)microwave heating, (4)microwave heating+microwave reheating. The content of Am through mode(2),(3),(4)was 2~9 fold over(1) in which was 30μg/kg rice. The difference of Am content between modes was resulted by the special heating and non-thermal effect of microwave. The contents were still secure, as compared to Germany standard(1mg/kg food). It should be paid attention that microwave cooking raised the Am in rice.更多还原