Objective To investigate the level of acrylamide (AA) in fried dough sticks,instant noodles,baked foods and puffed foods sold in nine cities of southeast Henan Province,and to provide basis for evaluating the dietary intake of AA in the residents. Methods 316 samples of fried dough sticks,instant noodles,baked and puffed foods were collected from restaurants,farmers' markets,supermarkets in 9 cities of southeast Henan Province.The level of AA in the above foods was determined by the method of the optimized national food safety standard GB 5009.204-2014. Results The detection rate of AA in the samples was 94.6％,and the range of AA content was 0.5-2 124.2 μg/kg,with a median of 56.95 μg/kg.The highest was in Luohe City (114.80 μg/kg),and the lowest was in Zhumadian City (22.55 μg/kg).The difference in AA level among the 9 cities was statistically significant (H=38.818,P＜0.001).The median AA levels of fried dough sticks,instant noodles,baked foods and puffed foods were 47.71,62.72,23.92 and 121.69 μg/kg,respectively.The differences between all three types of food and puffed foods were statistically significant (H=45.318,P＜0.001). Conclusion The levels of AA in fried dough sticks,instant noodles,baked and puffed foods in the southeast of Henan Province far exceeds the limit level of AA in drinking water set by the World Health Organization.It is recommended to evaluate the intake of AA.
Key words
Fried dough sticks /
Instant noodles /
Baked goods /
Puffed food /
Acrylamide /
Food safety
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