| The fried food is a kind of leisure food popular with consumers, but heat-treated carbohydrate-rich foods are indeed a predominant source of acrylamide. Acrylamide has potential genotoxicity?neurotoxicity and reproduction toxicity which has been confirmed at present, and high intake of these foods would seriously threaten the health of consumers. Now, all national governments have intensified the research on generation mechanism> detection analysis? exposure level?risk analysis and reduction measures of acrylamide. The aims of our study are to investigate a rapid determination method and the reduction measures of acrylamide in fried foods. The experimental results are as follows:1 The cyclic voltammogram of acrylamide in electrolyte solution showed that acrylamide had excellent redox peak. The differential pulse voltammetry (DPV) method was used to determine acrylamide in instant noodles, and the optimum determination conditions ware as follows:Scan range of 0 V?--2.0 V in 2 mmol/L H2SO4+0.1mol/L LiCl electrolyte; pulse increment of 0.005 V, pulse amplitude of 0.05 V, pulse length of 0.05 s, pulse interval of 2.0s, and the sensitivity of 100?A, which indicated that well-defined reduction peak at -0.58 V and oxidation peak at -0.38 V were achieved. The reduction peak current of acrylamide was linear with its concentrations from 3.0×10-7 mol/L to 9.0×10-7 mol/L with the linear equation of y=371.95 x+2.0835(correlation coefficient of 0.9918), the recovery rate of 94.4%-103.2%, RSD of 0.324%-1.785%,and the detection limit (LOD) of 0.98×10-7 mol/L. Compared with the existing HPLC method, the results show that the determination results of these two methods are consistent.2 The determination of acrylamide in some kinds of food were carried out by ultraviolet spectrophotometry in this paper. The experimental results indicated that the absorbance of acrylamide was maximum at 210 nm, and showed an excellent linear relationship with its concentrations over the range of 0.25 ?g/mL to 6.0 ?g/mL, with the regression equation of y= 0.0729 x+0.0927(R2= 0.9988), the limit of detection 0.09 ?g/mL,the average recovery of 95.5%-103.2%, and the RSD of 0.477%. Then this method was used to determine acrylamide in a few heat-treated carbonhydrate-rich foods purchased in supermarket. The results demonstrated that the content of acrylamide in different foods were different,which maybe relate to some factors, such as:raw materials? various processing craft?the application of additives, and so on.3 The influence of processing technologies and the use of different additives on acrylamide in the process of instant noodles were investigated. Results demonstrated that: the effect of fried temperature on acrylamide was great, and with the increasing temperature, the content of acrylamide rised substantially in the range of 120? to 170?,but when the temperature reached 170?, the content of acrylamide declined; the acrylamide levels increased slowly with the frying time extending in the range of 50 s to 120 s; drying the pasta appropriately can reduce acrylamide levels before fried, but the drying time should not be too long, and the content of acrylamide increased when the drying time was over 25 minutes; the acrylamide levels was higher using palm oil than other oils, and when the using times of oil was more than three times, the acrylamide content augmented; antioxidants TBHQ had no significant effect on acrylamide content; the adding of CMC-Na and guar gum both increased the acrylamide levels; with the citric acid adding in the range of 0?0.5%, the content of acrylamide also augmented; when the amount of compound phosphate was among 0?1%, the acrylamide increased initially and then dropped, which attributed to the change of pH; amino acid could effectively reduce the content of acrylamide, and the effect of cysteine was best. |
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