面包中偶氮甲酰胺及其降解产物的风险分析
면포중우담갑선알급기강해산물적풍험분석
Risk Analysis of Azodicarbonamide and Its Degradation Products in Bread
  • 万方数据
    检验检疫学刊 검험검역학간
    INSPECTION AND QUARANTINE SCIENCE
    2014年 4期 62-66 ,共5页

    谢洁%彭涛%刘彩虹%王俊苏%陈冬东%邵雨%江海洋%王国民%范春林%陈颖

    사길%팽도%류채홍%왕준소%진동동%소우%강해양%왕국민%범춘림%진영

    偶氮甲酰胺%氨基脲%面包%风险分析 偶氮甲酰胺%氨基脲%麵包%風險分析
    우담갑선알%안기뇨%면포%풍험분석
    Azodicarbonamide%Semicarbazide%Bread%Risk Analysis
    阐释了面包中偶氮甲酰胺的降解途径，对偶氮甲酰胺及其降解产物进行了风险识别和风险评估，并提出了禁止使用ADA作为面粉添加剂的风险管理建议。
    천석료면포중우담갑선알적강해도경，대우담갑선알급기강해산물진행료풍험식별화풍험평고，병제출료금지사용ADA작위면분첨가제적풍험관리건의。
    Azodicarbonamide (ADA) decomposed to semicarbazide (SEM) at the high temperature in flour and bread. ADA is an essentially nontoxic compound, and however, SEM has strong mutagenicity, hypotoxicity, and carcinogenicity in animals. This paper comprehensively explained the ADA degradation pathway in bread. The risk analysis included risk identification and risk assessment for ADA and its degraded products. And the suggestions that prohibit the use of ADA as flour additives for risk management were put forward.
    원문보기 원문다운로드 사이트로이동
저자의 최근 논문