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- W2389484013 abstract "Objective To investigate the content of acrylamide in food and analyze its formation factors,so as to provide evidence for decreasing the content of acrylamide in food processing. Methods Acrylamide in 12 kinds of processed foods was extracted by liquid chromatography-mass spectrometry after extracted by chemical extraction and solid-phase extaction column purification.Using the above methods,the content of acrylamide in fried foods processed under different conditions,such as temperature and time of processing,and materials,was detected,and the influence of pH value,types of amino acids,reducing sugar and additives on the production of acrylamide was analyzed. Results Content of acrylamide,ranging 39-1 240 μg/kg,was found in the 12 kinds of processed food that processed at the temperature of higher than 100 ℃.The temperature and time of processing,pH value,type of amino acids,reducing sugar species,and different additives affected the formation of acrylamide in different degrees.Conclusion The content of acrylamide in different foods differs greatly.The production of acrylamide in food can be effectively decreased by controlling the temperature and time of processing,materials and suitable additives." @default.
- W2389484013 created "2016-06-24" @default.
- W2389484013 creator A5062017318 @default.
- W2389484013 date "2011-01-01" @default.
- W2389484013 modified "2023-09-25" @default.
- W2389484013 title "THE CONTENT AND FORMATION OF ACRYLAMIDE IN FOOD" @default.
- W2389484013 hasPublicationYear "2011" @default.
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