采用高效液相色谱-紫外检测法测定罗马尼亚食品中的丙烯酰胺并进行健康风险评估

Acrylamide in Romanian food using HPLC-UV and a health risk assessment.

作者信息

Oroian Mircea, Amariei Sonia, Gutt Gheorghe

机构信息

a Faculty of Food Engineering , Stefan cel Mare University of Suceava , Suceava , Romania.

出版信息

Food Addit Contam Part B Surveill. 2015;8(2):136-41. doi: 10.1080/19393210.2015.1010240. Epub 2015 Mar 10.

DOI:10.1080/19393210.2015.1010240

PMID:25753750

Abstract

The aim of this study was to investigate the level of acrylamide from coffee, potato chips and French fries in Romanian food. According to the European Food Safety Authority, coffee beans, potato chips and French fries have the highest levels of acrylamide. For this survey, 50 samples of coffee beans, 50 samples of potato chips and 25 samples of French fries were purchased from different producers from the Romanian market. Acrylamide levels have been quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD) method, using water as mobile phase. Health risk assessment was achieved by computing the average daily intake, hazard quotient, cumulative risk, carcinogenic risk and cancer risk. For coffee, potato chips and French fries, acrylamide was not shown to pose a health risk in Romanian food.

摘要

本研究的目的是调查罗马尼亚食品中咖啡、薯片和薯条的丙烯酰胺含量水平。根据欧洲食品安全局的说法，咖啡豆、薯片和薯条中的丙烯酰胺含量最高。在本次调查中，从罗马尼亚市场的不同生产商处购买了50份咖啡豆样本、50份薯片样本和25份薯条样本。使用以水为流动相的高效液相色谱-二极管阵列检测器（HPLC-DAD）方法对丙烯酰胺含量进行了定量分析。通过计算平均每日摄入量、危害商数、累积风险、致癌风险和癌症风险来进行健康风险评估。对于咖啡、薯片和薯条，在罗马尼亚食品中未发现丙烯酰胺会构成健康风险。