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建立萃取/离心分离/吸附/GC检测谷类食品中致癌物质丙烯酰胺(Am)含量的分析方法,Am的GC定量检测限为2×10-2～3×103mg/L。采用(1)常规加热、(2)常规加热+微波复热、(3)微波加热及(4)微波加热+微波复热4种模式考察了家用微波炉烹制米饭对促成Am的影响,模式(1)中Am含量为30μg/kg米饭,而模式(2)、(3)及(4)中Am含量高于模式(1)2～9倍,解释为由微波的加热特性及微波的非热效应所致。与小于1mg/kg食品的德国标准相比,该结果仍属于安全范围,但微波炉烹制米饭增加Am含量的现象应引起重视。
The analytical method of extraction / centrifugation / adsorption / GC for the determination of acrylamide (Am), a carcinogen in cereals, was developed. The detection limit of Am in GC was 2 × 10-2 ~ 3 × 103mg / L. The effect of cooking rice in domestic microwave ovens on the formation of Am was investigated using (1) conventional heating, (2) conventional heating + microwave reheating, (3) microwave heating and (4) microwave heating + microwave reheating. 1) Am content of 30μg / kg rice, and Am (2), (3) and (4) Am content higher than the mode (1) 2 to 9 times, explained by the microwave heating characteristics and microwave non-thermal effects Due. This result is still in the safe range compared to the German standard of less than 1 mg / kg of food, but the fact that increasing the amount of Am in microwave cooking rice should be noted.