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食品中丙烯酰胺的控制措施研究进展

  • 韦铮 ,
  • 黄先智 ,
  • 丁晓雯
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  • 1西南大学 食品科学学院,重庆,400716
    2西南大学科技处,重庆,400716
硕士研究生(丁晓雯教授为通讯作者,E-mail:837731 486@qq.com)。

收稿日期: 2019-01-01

  网络出版日期: 2019-08-20

Measures for controlling acrylamides in foods: A review

  • WEI Zheng ,
  • HUANG Xianzhi ,
  • DING Xiaowen
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  • 1College of Food Science,Southwest University, Chongqing 400716, China
    2Department of Science and Technology, Southwest University, Chongqing 400716, China

Received date: 2019-01-01

  Online published: 2019-08-20

摘要

该文阐述了食品中丙烯酰胺的毒性与控制方法。在食品加工过程中可以通过控制温度、加热时间、添加相关抑制剂等方法对丙烯酰胺加以控制。食物在油炸、烘焙等高温条件下容易产生丙烯酰胺,主要产生途径是美拉德反应,因此,食用薯条、面包等油炸、焙烤食品会摄入丙烯酰胺。丙烯酰胺具有神经毒性、生殖毒性、基因毒性、致癌性等,需要选择合适的方法控制其产生。

关键词: 丙烯酰胺; 毒性; 控制

本文引用格式

韦铮 , 黄先智 , 丁晓雯 . 食品中丙烯酰胺的控制措施研究进展[J]. 食品与发酵工业, 2019 , 45(14) : 250 -255 . DOI: 10.13995/j.cnki.11-1802/ts.019825

Abstract

Acrylamides have neurotoxicity, reproductive toxicity, genotoxicity, carcinogenicity and other toxic effects. Foods are easy to produce acrylamides under high temperature conditions, such as frying and baking etc., as Maillard reaction is a main way that produces acrylamides. Therefore, consuming fried and baked foods will consume acrylamides, such as French fries and breads. As a result, it is necessary to select suitable methods to control the production of acrylamides. This paper reviewed the toxicities and controlling methods of acrylamides in foods. It was found that during food processing, production of acrylamides can be controlled by controlling the temperature and heating time, and adding related inhibitors. This review aimed to provide a reference for solving the pollution of acrylamides in foods and consequently ensuring human health.

Key words: acrylamide; toxicity; control

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