| 花椒在川菜烹饪中的安全性研究 |
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| 引用本文： | 吕晓华,吕晓燕.花椒在川菜烹饪中的安全性研究[J].中国调味品,2010,35(4). |
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| 作者姓名： | 吕晓华 吕晓燕 |
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| 作者单位： | 1. 四川大学华西公共卫生学院营养与食品卫生学教研室,成都,610041
2. 四川大学华西公共卫生学院营养与食品卫生学教研室,成都,610041;重庆市疾病预防控制中心,重庆,400042 |
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| 基金项目： | 四川省教育厅川菜发展研究中心自然科学重点研究课题 |
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| 摘 要： | 模拟川菜中花椒的烹调方式和使用剂量,评价花椒在川菜烹饪中的安全性。气相色谱-质谱法分析花椒油煎液和水煮液的主要成分,以微核试验和彗星试验为遗传学终点评价花椒油煎液、水煮液和花椒粉的遗传毒性。结果表明,花椒油煎液和水煮液仅有7种成分相同,油煎液中检出丙烯酰胺,水煮液中检出缩水甘油和有机酚。花椒油煎液、水煮液和花椒粉微核试验和彗星试验结果均为阴性。应逐步完善花椒食用安全性资料,确保消费者食用安全。
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| 关 键 词： | 花椒 川菜 安全 烹调 使用剂量 |
Study on safety of zanthoxylum in Sichuan dishes |
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| LV Xiao-hua,LV Xiao-yan.Study on safety of zanthoxylum in Sichuan dishes[J].China Condiment,2010,35(4). |
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| Authors: | LV Xiao-hua LV Xiao-yan |
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| Affiliation: | LV Xiao-hua1,LV Xiao-yan1,2(1.Department of Nutrition , Food Hygiene,Sichuan University,Chengdu 610041,China,2.Chongqing Center for Disease Control , Prevention,Chongqing 400042,China) |
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| Abstract: | The safety of zanthoxylum in Sichuan dishes was evaluated by mimicking the cooking styles (including poaching,deep-frying and powder) and dosages of zanthoxylum in Sichuan dishes.GC/MS method was used to analyze the ingredients of zanthoxylum oil and water.Furthermore,micronuclei test and comet assay for the genotoxicity of zanthoxylum oil,water and powder.The results showed that there are only the same 7 ingredients found in both zanthoxylum oil and water.Acrylamide was found in zanthoxylum oil and glycido... |
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| Keywords: | zanthoxylum Sichuan dishes safety cuisine the does and purity |
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