Risk analysis of the acrylamide contamination in food

Authors

HUANG Yan, Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410117, China; Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410117, China
SONG Sheng, Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410117, China; Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410117, China
XU Wen-yang, Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410117, China; Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410117, China
LI Can, Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410117, China; Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410117, China

Abstract

Objective： The acrylamide contamination in various foods was investigated to help to control the potential food safety risks. Methods: the laboratory targeted collection of 610 food samples that may be contaminated by acrylamide, involving 8 types of food such as cakes, biscuits, potato foods, puffed foods, etc., which are inspected in accordance with "Determination of Acrylamide in Foods of National Food Safety Standards" GB 5009.204—2014. Results: Acrylamide was detected in 73 samples, and the detection rate reached 12.0%. Among them, potato foods, biscuits, cakes and other foods had different degrees of acrylamide contamination, while the acrylamide contamination in potato chips was more obvious, the detection rate up to 47.5%, and the average content of acrylamide reached 1 315 μg/kg. This is a relatively prominent hidden food safety risk. Conclusion: Food production enterprises should control the source of acrylamide; food safety supervision departments should strengthen the risk monitoring and controlling the use of acrylamide in food.

Publication Date

7-28-2021

First Page

81

Last Page

86

DOI

10.13652/j.issn.1003-5788.2021.07.013

Recommended Citation

Yan, HUANG; Sheng, SONG; Wen-yang, XU; and Can, LI (2021) "Risk analysis of the acrylamide contamination in food," Food and Machinery: Vol. 37: Iss. 7, Article 13.
DOI: 10.13652/j.issn.1003-5788.2021.07.013
Available at: https://www.ifoodmm.cn/journal/vol37/iss7/13

References

[1] 张璐佳, 杨柳青, 陈芳, 等. 丙烯酰胺毒性研究进展[J]. 中国食品学报, 2018, 18（8）: 174-283.
[2] 汪莉, 杨湘霞, 熊敏, 等. 食品中丙烯酰胺研究新进展[J]. 实用预防医学, 2008, 15（2）: 598-599.
[3] 师晓漫. 油炸薯片中产生的丙烯酰胺免疫分析方法的建立[D]. 南京: 江苏大学, 2019: 1-4.
[4] 王紫梦, 鲁迨, 石星波, 等. 食品中丙烯酰胺检测新技术研究进展[J]. 食品与机械, 2016, 32（10）: 210-214.
[5] STADLER R H. Editorial: Understanding the formation of acrylamide and other Maillard-derived vinylogous compounds in foods[J]. European Journal of Lipid Science and Technology, 2003, 105（5）: 199-200.
[6] 梁克红, 卢林纲, 朱大洲, 等. 马铃薯糖苷生物碱的研究进展[J]. 食品研究与开发, 2017, 38（21）: 195-199.
[7] NOVYR R G, WHITWORTH J L, STARK J C, et al. Payette russet: a dual-purpose potato cultivar with cold-sweetening resistance, low acrylamide formation, and resistance to late blight and potato virus Y[J]. American Journal of Potato Research, 2017, 94（1）: 38-53.
[8] WILLIAMS J S E. Influence of variety and processing conditions onacrylamide levels in fried potato crisp[J]. Food Chemistry, 2004, 90（4）: 875-881.
[9] AMREIN T M, BACHMANN S, NOTI A, et al. Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems[J]. Journal of Agricultural and Food Chemistry, 2003, 51（18）: 5 556-5 560.
[10] VINCI R M, MESTDAGH F, MEULENAER B D. Acrylamide formation in fried potato products- present and future, a critical review on mitigation strategies[J]. Food Chemistry, 2012, 133（4）: 1 138-1 154.
[11] 柴晴晴, 武文, 刘鹏飞, 等. 食品中丙烯酰胺的形成机理、检测方法及控制措施研究进展[J]. 食品与机械, 2021, 37（5）: 203-208.
[12] 褚婷, 茅力. 食品中丙烯酰胺形成机理及控制[J]. 江苏预防医学, 2009, 20（3）: 80-83.
[13] 张晓芳. 糕点加工过程中产生的主要危害物及控制措施[J]. 食品与机械, 2014, 30（3）: 261-263.
[14] 张顺扬. 麻花中热加工有害产物及油脂的减控技术研究[D]. 天津: 天津科技大学, 2018:16-24.
[15] 谭欣同. 食品危害物丙烯酰胺影响机体生物节律的分子机制研究[D]. 杨凌: 西北农林科技大学, 2019: 7-12.
[16] 谢瑞丽, 周启星. 丙烯酰胺的环境暴露、生态行为与毒理效应研究进展[J]. 生态学杂质, 2013, 32（5）: 1 347-1 354.
[17] 张鹏澜. 薯条中丙烯酰胺的释放规律及机制探究[D]. 杭州: 浙江工商大学, 2019: 20-31.
[18] 辛全伟. 面粉中破损淀粉对面包中丙烯酰胺生成及淀粉消化性影响的研究[D]. 天津: 天津科技大学, 2016: 30-48.