台灣地區點心食品丙烯醯胺含量及其風險評估暨 擬似食品模擬系統中丙烯醯胺之形成與消失

Abstract

本研究共分為兩個章節，分別為「台灣地區點心食品丙烯醯胺含量其風險評估」及「擬似食品模擬系統中丙烯醯胺之形成與消失」。 第一章中分析 294 種市售點心食品中丙烯醯胺 (acrylamide, AA) 含量，並據以評估國人經由點心食品之 AA 攝取量及健康風險。結果以根莖類點心食品之 AA 平均含量最高；穀物類點心食品次之；以米類、水產品類、乾燥水果類為原料所製成之點心食品之 AA 含量範圍 < 50 &micro;g/kg。以蒙特卡羅模擬 (Monte Carlo simulation) 分析台灣地區各年齡層 (6∼65 歲) 經由點心食品之 AA 暴露量，顯示兒童 (6∼12 歲) 及女性經由點心食品所攝取的 AA 較高。風險評估顯示經由點心食品所攝食之 AA 不會對人體造成神經毒性危害；然而不可忽視經由點心食品攝食之 AA 所可能額外增加的癌症風險。 第二章中以克尼伯馬鈴薯粉澱粉添加葡萄糖 (glucose, Glc) 及天門冬醯胺 (asparagine, Asn) 水溶液作為模擬食品系統，於密閉反應器內探討 120∼180℃ 加熱 0∼20 min 後 AA 生成量與 Glc、果糖 (fructose, Fru)、甘露糖 (mannose, Man) 及 Asn 之關係。結果顯示加熱溫度及時間影響 AA 之生成趨勢，加熱所生成之 AA 會經由蒸發方式逸散；高溫長時間加熱下所產生的 AA，可能形成聚合物或與馬鈴薯澱粉產生異分子間的交互作用，為高溫加熱下 AA 含量減少的主要途徑之一。馬鈴薯澱粉糊於高溫加熱下會水解成葡萄糖，並經由異構化轉為 Fru 及 Man，參與梅納反應及 AA 的生成。質量平衡分析發現 180℃ 加熱下，葡萄糖與天門冬醯胺反應生成 AA 的比例小於 1%。高溫加熱下 AA 的生成可能係以零級反應進行。

This study includes two parts: (1) acrylamide (AA) content in snack foods including its risk assessment in Taiwan and (2) formation versus disappearance in pseudo food model systems. In the first study, AA contents in 294 snack foods were analyzed by GC/MS. The highest levels of average AA content was found in root-based snack foods followed by cereals-based snack foods. Rice-based and seafood-based snack foods contained the least AA < 50 μg/kg. The AA exposure from snack foods estimated by Monte Carlo simulation analysis in stratified age groups (6-65 years and over) were higher in children and female population. Risk of neurotoxicity seems unlikely. However, the additional cancer risk might not be negligible. In the secondary study, the AA, reducing sugar and asparagine (Asn) contents were analyzed by a pseudo food model system, which the reactant was filled in a closed reactor and heated at 120-180℃ for 0-20 minutes in a gas chromatography oven. The reactant was starch paste, prepared by purified Kennebec potato starch, to mix with glucose (Glc) and Asn solution. The results showed the formation of AA was increased linearly and gradually disappeared during high temperature (160℃ and 180℃) heating for a long time (>15 min). AA will disappear through evaporation and polymerization. Potato starch would be hydrolyzed into Glc, which upon interconversion to fructose and mannose during heating, would participate in the Maillard reaction and AA formation. Mass balance calculation indicates that AA formation represents only a small proportion, less than 1%.