Xinjiang Nang Products Acrylamide Content Analysis And Baked Goods Intake Survey

This topic in xinjiang called nang products in acrylamide as the research object, establishcalled nang products acrylamide in HPLC quantitative detection method, called nang throughmaking field tracing survey sampling combined with practice, study called nang productswith acrylamide in called nang products production ratio of raw materials, fabrication processand the correlation of baking conditions, the crowd baked goods intake level wereinvestigated. The results are as follows:(1) to establish a suitable for content determination of acrylamide in called nang productsof high performance liquid chromatography (HPLC) method. With methanol as extractionagent, the sample after enrichment extraction purification, high performance liquidchromatography (HPLC) analysis. This method, the correlation coefficient of standard curveis0.9991, the average recovery was78.46%, the precision of relative standard deviation (RSD)is2.518%, the method detection limit of0.87μg/kg, measured the content of acrylamidecalled nang products from35.53to35.53μg/kg.(2) processing technology impact on acrylamide levels called nang products research: theresults showed that with the increase of thickness of called nang acrylamide content graduallyreduce, as the extension of dough wake time called nang acrylamide content in productsgradually reduce, baking temperature between120℃to200℃when called nangacrylamide content in products increase gradually, as the extension of baking time called nangacrylamide content in the products first increased then decreased, with the increase of amountcalled nang acrylamide content in products increased gradually.(3) the baked goods intake of survey:220xinjiang agricultural university studentschoose effective ques tionnaire200(of which) as investigation object, and the surroundingshops of incense, sanzi, harry, baking steamed stuffed bun, called nang sampling test wascarried out, according to the analysis of the results of the survey content test result, whichconcluded that students per person per day for acrylamide intake: incense mu (10.50μg), sanzimu (0.35μg), and harry mu (20.70μg), roast the steamed stuffed bun mu (16.84μg).