食品中丙烯酰胺的研究进展  

Recent progress of acrylamide in heat-processed foods

作　　者：朱雨辰[1] 王菲[1] 宋柬[1] 赵梦瑶[1] 陈芳[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品安全质量检测学报》2013年第2期313-320,共8页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(81102152);国家重点基础研究发展计划(973计划)项目(2012CB720805)~~

摘　　要：丙烯酰胺具有神经毒性,是一种潜在致癌物,广泛分布于热加工食品中,主要通过美拉德反应形成。本文较为全面地介绍了食品中污染物丙烯酰胺的现状、毒性,以及其形成机制、控制途径等方面的研究进展,并对上述研究进展进行了简要的分析和评述。@@@@Acrylamide (AA) is a human neurotoxin and potential human carcinogen. It widely exists in heat-treated foods and is formed via the Maillard reaction. In this review, the research progress of the current situation, toxicology, formation paths and control pathway of acrylamide in foods were summarized and com-prehensively introduced. The analysis and comments of the progress were also supplied in this paper.

关 键 词：丙烯酰胺 毒性 形成 控制 干预 

分 类 号：TS201.2[轻工技术与工程—食品科学]