摘要
由于丙烯酰胺对人体有神经毒性和潜在的致癌性,在美国,咖啡烘焙、咖啡粉末和速溶咖啡中丙烯酰胺都有限量。目前测定咖啡中丙烯酰胺的方法较多,每种方法各有利弊。主要介绍测定咖啡中丙烯酰胺的4种方法:气相色谱法,高效液相色谱法,气相色谱串联质谱法和液相色谱串联质谱法。总结在各种类咖啡中丙烯酰胺含量检测方法的最新进展。
As acrylamide has neurotoxicity and potential carcinogenicity on the human body, the content of acrylamide is limited in roasted coffee, coffee powder and instant coffee in USA. Currently, there are many methods to measure the acrylamide in coffee and each method has its advantages and disadvantages. This paper describes four methods in measuring acrylamide in coffee ： Gas Chromatography（ GC）, High Performance Liquid Chromatography（ HPLC）, Gas Chromatography Mass Spectrometry（ GC-MS） and Liquid Chromatography Mass Spectrometer（ LC-MS）. The present study summarizes the latest development in detection methods of acrylamide in various types coffee.
出处
《食品研究与开发》
CAS
北大核心
2016年第7期204-210,共7页
Food Research and Development
基金
公益性行业(农业)科研专项资金项目(201003063-07)
