食品中丙烯酰胺的检测方法研究进展
食品安全导刊·下 丁培荣
中图分类号：TS207.3 文献标志码：A 文章编号：1674-0270（2025）36-0062-03
Research Progress on Detection Methods of Acrylamide in Food
DING Peirong (Shenzhen Academy of Metrology& Quality Inspection, Shenzhen 518Ooo, China)
Abstract: This paper elaborates on the formation mechanism and hazards of acrylamide,and summarizes the latest research progress indetection methods foracrylamideinfood,includingsampleextraction,purification,andanalytical techniques,aiming to provide references for relevant personnel in their analysis and research of this substance.
Key Words: acrylamide; QuEChERS; HPLC-MS/MS; GC-MS; sample preparation; detection
丙烯酰胺是一种不饱和酰胺类小分子物质，化学式为 CH2=CH-CO-NH2 。（剩余5576字）