Abstract:

Objective
To determine the levels of acrylamide(AA) in fried and baked foods in Xianyang city of Shaanxi province and to provide basis for the estimation of dietary level of AA of citizens in Xianyang City. Methods 275 samples from 28 kinds of frequently edible fried and baked foods in Qindu area and Weicheng area of Xianyang city were selected.The levels of AA in the foods were detected using the method of GB/T5009.204-2005. Results A total of 275 samples in two classes 28 kinds of fried and baked foods were determined,and the levels of AA ranged from 7 to 1 044  μg?kg-1.The levels of AA in tried foods ranged from 26 to 1 044  μg?kg-1,the mean value was 318  μg?kg-1.Potato chips had the highest level of AA(the mean value was 898  μg?kg-1),and instant noodle had the lowest level of AA( the mean value was 42  μg?kg-1);the levels of AA in baked foods ranged from 7  to 545  μg?kg-1,and the mean value was 113  μg?kg-1.Baked steamed bread slice had the highest level of AA (the mean value was mean 322  μg?kg-1),and BangBang mo had the lowest level of AA (the mean value was 34  μg?kg-1);there was significant difference of  AA level   between the fired foods and the baked foods　(t=8.97,P<0.05）,and there was no significant difference of  AA  level  between the  fired foods (F=0.753,P>0.05）and the  baked foods (F=0.163,P>0.05）selected from supermarkets,stands,and restaurants. Conclusion 28 kinds of fried and baked foods surveyed in Xianyang city of Shaanxi province contain a certain amount of AA,so it is absolutely necessary to assess the dietary level of AA.

Key words:  fried foods； , baked foods； acrylamide;Xianyang city