克罗地亚成年人口通过面包和烘焙产品接触丙烯酰胺的情况。
Exposure of the Croatian adult population to acrylamide through bread and bakery products.
机构信息
Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10 000 Zagreb, Croatia.
Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10 000 Zagreb, Croatia.
出版信息
Food Chem. 2020 Aug 30;322:126771. doi: 10.1016/j.foodchem.2020.126771. Epub 2020 Apr 9.
The aim of the present study was to determine and compare the levels of acrylamide in different types of bread and bakery products using a LC-MS/MS method, before and after the new European regulation on acrylamide reduction (Commission Regulation (EU) 2017/2158) became valid. Also, one of the aim was to estimate the average exposure to acrylamide through this food category. Of the total of 100 analysed samples, acrylamide content ranged from below the limit of quantification (LOQ) to 237 μg/kg in the period before the application of a new European Regulation, and from <LOQ to 42 μg/kg after it's application. For the adult Croatian population the dietary mean exposure to acrylamide in bread and bakery products was estimated at 0.16 μg/kg b.w. per day. The application of the new European Regulation has contributed to food safety in terms of reducing the levels of acrylamide in bread and bakery products.
本研究旨在使用 LC-MS/MS 方法，在新的欧洲降低丙烯酰胺法规（委员会法规 (EU) 2017/2158）生效前后，分别确定和比较不同类型面包和烘焙产品中的丙烯酰胺含量。同时，本研究的目的之一是通过该食品类别估算丙烯酰胺的平均暴露量。在总共分析的 100 个样本中，在应用新的欧洲法规之前，丙烯酰胺含量在限量以下（LOQ）至 237μg/kg 之间，而在应用之后则在<LOQ 至 42μg/kg 之间。对于克罗地亚成年人口，通过食用面包和烘焙产品摄入丙烯酰胺的日平均暴露量估计为 0.16μg/kg bw 。新的欧洲法规的应用有助于提高食品安全水平，降低了面包和烘焙产品中的丙烯酰胺含量。
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