丙烯酰胺是一种可能的致癌物,广泛存在于各种食品中,如焙烤类食物、油炸薯条和烤肉等.丙烯酰胺定量检测方法对于准确评估其对人体危害十分必要.综述了食品中丙烯酰胺的检测技术与方法如液质联用技术、液相色谱法、气相色谱法、毛细管电泳法、酶联免疫分析法(ELISA)和生物传感器法等,而酶联免疫分析法(ELISA)和生物传感器法具有快速方便、样品预处理程序简单、可实现批量样品快速检测等优点,将逐渐代替气相色谱和液相色谱法等传统方法,成为食品中丙烯酰胺检测的快速、便捷检测技术方法.
Acrylamide,as probably carcinogen to human beings,exists widely in foods,such as baked foods,deep fried potatoes and barbecue. It is necessary to accurately assess the harm of acrylamide by quantitative determining acrylamide in food. The methods to detect acrylamide in foods,such as LC-MS,liquid chromatography,gas chromatography,capillary electrophoresis,enzyme-linked immunoas-say(ELISA)and by biosensor,were summarized. Detecting by ELISA and biosensor possessed the virtue of rapidness and convenience,simplicity of sample pretreatment and determining samples in batch,which should replace conventional methods,such as gas chromatography or liquid chromatography,become the main quantification methods.