Pan Mingfei, Liu Kaixin, Yang Jingying, Hong Liping, Xie Xiaoqian, Wang Shuo
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods. 2020 Apr 22;9(4):524. doi: 10.3390/foods9040524.
Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.
丙烯酰胺（AA）是由高碳水化合物食品经高温加工（如油炸和烘焙）产生的，并且已被证明具有致癌性。由于其潜在的致癌性，检测食品中AA的含量非常重要。本文综述了食品中AA的常规仪器分析方法以及新的快速免疫分析和传感器检测方法，并比较了各种分析技术的优缺点，以便为开发更高效、实用的分析方法和检测设备提供新思路。
