土耳其热处理的富含碳水化合物的食品中的烯胺
Irem Dağoğlu1, Zeliha Keskin Alkaç2, Fatih Ahmet Korkak3
1Department of Nutrition and Diedetics, Firat University of Medicine Hospital, Elazig, Turkey.
Food additives & contaminants. Part B, Surveillance
|March 1, 2024
概括
在土耳其,大多数经过热处理的食品中检测到烯胺 (AA). 在马片,饼干,蛋糕,面包和饼干中发现了高水平的这种潜在有害化合物,超过了安全限制.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 食品安全 食品安全
背景情况:
- 烯胺 (AA) 是一种食品加工污染物,在高温过程中在富含碳水化合物的食物中形成.
- 人们对饮食中接触到烯胺的潜在健康风险存在担忧.
- 土耳其食品中的烯胺含量数据有限.
研究的目的:
- 为了量化土耳其各种热处理的富含碳水化合物的食物中的烯胺 (AA) 含量.
- 评估超出已确定的量化限度 (LOQ) 和基准水平的AA的流行情况.
主要方法:
- 分析了270个不同的热处理的富含碳水化合物的食品样本.
- 使用气相色谱-质谱法 (GC-MS) 量化烯胺.
主要成果:
- 在80-85%的片,饼干,蛋糕,面包,烤花生,烤坚果和饼干中检测到烯胺在LOQ以上.
- 玉米片,饼干,面包 (包括小麦面包),干面包和饼干的特定样本超过了欧盟委员会对AA的基准水平.
结论:
- 在热处理食品中烯胺的高含量表明土耳其的饮食暴露风险很大.
- 需要进一步的研究和缓解策略,以减少食品供应中的烯胺水平.
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