减少高温加工食品中丙烯酰胺含量的几种方法  

Methods for Reducing Acrylamide Content in High-temperature Processed Foods

作　　者：余以刚[1] 李理[1] 梅艳群[2] 刘继平[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]东莞出入境检验检疫局,广东东莞523072

出　　处：《现代食品科技》2007年第1期83-86,共4页Modern Food Science and Technology

基　　金：东莞市科技计划项目:东科[2005]72号

摘　　要：原料中还原糖、天冬酰胺含量及加工温度是影响食品中丙烯酰胺形成的主要因素。减少原料中的还原糖或天冬酰胺含量及降低加工温度能显著降低食品中丙烯酰胺的含量。本文概述了几种减少高温加工食品中丙烯酰胺含量方法的研究进展。The formation of acrylamide in food is influenced mainly by the content of reducing sugars or asparagine in materials and the processing temperature. Acrylamid content in materials decreases as the reducing sugars or asparagine decrease, and it decreases dramatically by lowering the temperature. This paper reviews the research advances on the methods for reducing acrylamide in high-temperature processed foods.

关 键 词：丙烯酰胺 食品 还原糖 天冬酰胺 

分 类 号：TS201[轻工技术与工程—食品科学]