食品与发酵工业2015，Vol.41Issue(8)：267-272,6.DOI:10.13995/j.cnki.11-1802/ts.201508050
食品中丙烯酰胺分析方法研究进展
Research development of acrylamide analysis methods in food
摘要
Abstract
As one of the contaminants during the food processing,how to improve the detection sensitivity of acrylamide and reduce its production in foods has become one of the hot spots in the field of food safety.In recent years,remarkable progresses have been made in new methods and technologies for determining acrylamide in many industries.In this paper,mainly used methods and applications are reviewed,and hope it can provide a new train of thought for the analysis of acrylamide in foods.关键词
丙烯酰胺/检测/色谱法/光谱法Key words
acrylamide/determination/chromatography/spectrometry引用本文复制引用
叶永丽,扈晓鹏,陈士恩,赫欣睿,马忠仁..食品中丙烯酰胺分析方法研究进展[J].食品与发酵工业,2015,41(8):267-272,6.基金项目
甘肃省农牧厅现代农业生产发展资金([2014]349) （[2014]349）
教育部创新团队发展计划(IRT13091) （IRT13091）
西北民族大学研究生科研创新项目(Yxm2014185) （Yxm2014185）
