关键词: 丙烯酰胺, 微量分析, 食品, 实验室间

Abstract: The article reviewed the research advances on microanalysis for acrylamide in drinking-water, the air, especially, andfood since the last two decade of twenty century. In April 2002 the Swedish National Food (NFA) and researchers fromStockholm University announced their findings that acrylamide, a toxic and potentially cancer-causing chemical,is formed inmany types of food cooked at high temperatures which had been become troubles for many people in world. FAO/WHO hasheld a consultation on health implications of acrylamide in food last year. By giving an example of “Acrylamide—InterlaboratoryStudy 2002” performed in Germany,the article tried to discuss something on veracity,accuracy and sensitivity for theseanalytic methods of micro acrylamide in food.

Key words: acrylamide, microanalysis, food, interlaboratory