Study On Exposure Level Of Acrylamide In Chinese Cuisine

In 2002,acrylamide was detected in fried foods for the first time in Sweden.Since then,the study of acrylamide on food has gradually deepened,but most of them has focused on cereals.In this paper,based on the investigation of the content of acrylamide in Chinese dishes and the dietary survey,as well as the study of the formation and control of acrylamide in Chinese dishes,the dietary acrylamide exposure level of Dalian residents was evaluated,and the dietary suggestion was put forward.The main results are as follows:1.The samples of 15 kinds of vegetables and 234 dishes were investigated.The acrylamide was found in all kinds of vegetables.The contents were high in onion,melon,potato and potato,followed by Solanum,mustard,leaf vegetable,cabbage,root vegetable,cabbage and bud vegetable.The content of edible fungus,aquatic vegetable,perennial vegetable and wild vegetables were lower than those of the previous ones.The mean value of acrylamide in all samples was 50.9 g/kg.The content of acrylamide was higher in the dishes of squash,sweet potato,garlic,onion and cabbage than others.There were significant differences in the dishes cooked by different methods,the stir frying,deep-frying,roasting and microwave treatment were higher,and no acrylamide was found in 75.7% of the steamed vegetables.There was a correlation between the Chinese cuisine and the acrylamide content of dishes,that is,Jiangsu cuisine,Sichuan cuisine and Shandong cuisine were relatively higher,while northeastern cuisine and Cantonese cuisine were relatively lower.2.The experiments on melon,eggplant,Chinese cabbage,sweet potato,pepper and leek showed that the cooking style of Chinese dishes affected the acrylamide content of dishes.Microwave cooking,stir frying and roasting dishes had higher acrylamide content,followed by deep-frying and frying,and no acrylamide was produced in cooking.The content of acrylamide was the highest cooked at 180 ℃.Although salt could reduce acrylamide formation in dishes,it was not suitable for health.Cooking additives,green Chinese onion,ginger and garlic,and seasonings,such as chilli,Sichuan pepper and black pepper were all the factors affecting the content of acrylamide in the dishes,the former has a positive correlation,and the latter is negative correlation.In the same vegetable dish,the content ofacrylamide in the dish was the highest in Jiangsu cuisine,followed by Shandong cuisine and Sichuan cuisine,Cantonese and northeastern food,and yellow wine was the main factor affecting the content of acrylamide in Jiangsu cuisine.3.The average daily dietary acrylamide intake of 425 Dalian residents was 0.320 g/(kg BW.D)and 0.129 g/(kg BW d)from vegetables,accounting for 40.3%.Chinese cuisine was an important source of acrylamide intake,mainly from lunch and dinner,accounting for84.6% of the vegetable source.The highest daily intake of acrylamide was cucurbit vegetables,accounting for 18.6% of the total vegetable sources,followed by potato taro,onion and garlic and root vegetables.The amount of acrylamide supplied in stir frying,barbecue and deep-fried dishes accounted for 24.3% of the total daily acrylamide intake.The intake of acrylamide from Jiangsu,Sichuan and Shandong dishes was more than that of northeastern cuisine.Dietary acrylamide exposure in Dalian was at a low level,and the risk of food safety was low.It was suggested that the level of dietary acrylamide exposure could be further reduced by improving cooking methods and dietary habits.