Zhang Gong, Zhao Yun-feng, Wu Yong-ning
National Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Wei Sheng Yan Jiu. 2006 Jul;35(4):516-9.
In April 2002, researchers in Swedish reported that they had found high level acrylamide (AA) in carbohydrate-rich foods during cooking at high temperature, which shocked scientists worldwide. Because AA has been identified as being carcinogenic, neurotoxic and genotoxic, researchers had developed methods to determinate the AA level in kinds of foods. The review is based on the achievement and progress of AA analysis in foods in recent years which contains the samples' extraction, clean-up, derivatization and determination by chromatography coupled with mass spectrometer.
2002年4月，瑞典的研究人员报告称，他们在高温烹饪富含碳水化合物的食物时发现了高含量的丙烯酰胺（AA），这一发现震惊了全世界的科学家。由于AA已被确定具有致癌性、神经毒性和遗传毒性，研究人员开发了测定各类食品中AA含量的方法。这篇综述基于近年来食品中AA分析的成果和进展，内容包括样品的提取、净化、衍生化以及通过色谱与质谱联用进行测定。
