市售嬰兒食品及早餐穀類食品中丙烯醯胺含量調查

A Survey of Acrylamide in Infant foods and Breakfast Cereals

陳時欣(Shih-Hsin Chen) ； 高絹智(Chuan-Chih Kao) ； 康宏毅(Hong-Yi Kang) ； 戚祖沅(Tsu-Yuan Chi) ； 鄭維智(Wei-Chih Cheng) ； 葉安義(An-I Yeh)

《食品藥物研究年報》 5期 (2014/12) Pp. 50-59

摘要

富含澱粉之食品經高溫加熱後會產生丙烯醯胺。丙烯醯胺具有神經、基因、生長發育等毒性，動物實驗亦證實丙烯醯胺具有致癌性，並被國際癌症研究署歸類為2A致癌物。因此，世界各國均投入相當人力調查食品中丙烯醯胺含量，作為飲食參考及暴露風險評估。本研究以液相層析串聯質譜儀分析市售嬰兒食品及早餐穀類食品中之丙烯醯胺含量。嬰兒食品總檢體數93件，結果顯示，澱粉類之丙烯醯胺含量介於N.D.-309 mg/kg，其中以嬰兒餅乾最多，次者為罐裝泥製食品，嬰兒的粉(精)狀副食品均未檢出。乳品類之丙烯醯胺含量介於N.D.-84 mg/kg，此類嬰兒配方奶食品中之丙烯醯胺含量大多較低。魚肉蛋類之丙烯醯胺含量為N.D.-49 mg/kg，此類原物料多為蛋白質，且檢體成份單純，8件樣品僅1件檢出。蔬菜類之丙烯醯胺含量介於N.D.-158 mg/kg，多數樣品為未檢出，而檢體中含有馬鈴薯成份者，具有較高丙烯醯胺含量。水果類之丙烯醯胺含量範圍介於N.D.-73 mg/kg，此類食品中之丙烯醯胺含量偏低。在早餐穀類食品方面，總檢體數為32件，依不同飲食類型區分成三大類，結果顯示乾燥類之丙烯醯胺含量介於N.D.-184 mg/kg，沖泡類之丙烯醯胺含量介於N.D.-342 mg/kg，即食類之丙烯醯含量介於N.D.-163 mg/kg，多數早餐穀類食品之AA含量均較低，早餐穀物的配方中含糖與否並非丙烯醯胺形成的關鍵因素。

關鍵字

丙烯醯胺 ； 嬰兒食品 ； 早餐穀類食品 ； 液相層析串聯質譜儀

並列摘要

A significant level of acrylamide (AA) was found in heat-treated starch- rich foods. AA carries neurotoxicity, genotoxicity, and reproductive and developmental toxicity, and has been classified as a 2A carcinogen by the International Agency for Research on Cancer. The findings of AA in foods attracted interest and attention worldwide, and there were plenty of literatures published concerning the AA contents in varies foods and were used as the dietary information for risk evaluation. Purpose in our current study, the AA contents in infant foods and breakfast cereals were determined by the LC-MS/MS method. The results of total 93 samples of infant foods showed that the AA contents were in the range of N.D.-309 μg/kg in the starchy group, while the biscuit had the highest level of AA. The amounts of AA in the dairy group and protein group were in the range of N.D.-84 μg/kg and N.D.-49 μg/kg, respectively. For the vegetable group, the AA contents were within the range of N.D.-158 μg/kg; most samples were not detected, however, the sample containing potato had a high AA level. The AA contents in fruit group showed a lower level standing in the range of N.D.-73 μg/kg. For a total of 39 samples of the breakfast cereals, they were classified into three groups, and the AA contents were in the range of N.D.-184 μg/kg for the dry group, N.D.-342 μg/kg for the stewed group, and N.D.-163 μg/kg for the instant group, respectively. In the breakfast cereal samples, the high sugar content does not contribute to the high AA level.

並列關鍵字

acrylamide ； infant foods ； breakfast cereals ； LC-MS/MS