食品中内源性甲醛的研究进展  

Research Advance in Endogenous Formaldehyde in Foods

作　　者：励建荣[1] 朱军莉[2] 

机构地区：[1]辽宁省食品安全重点实验室渤海大学,辽宁锦州121013 [2]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国食品学报》2011年第9期247-257,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31000761);教育部博士学科点专项科研基金项目(优先发展领域);浙江省自然科学基金杰出青年团队项目(R3090330);浙江省自然科学基金项目(Y3090246)

摘　　要：甲醛是一种禁止在食品中添加和使用的高毒物质。大量调查研究表明许多食品(海产品、果蔬、乳制品等)中含有不同浓度的甲醛,由此引发各种食品中甲醛事件,使其成为消费者关注和学者研究的热点问题。现有研究证明,食品中的甲醛多是由食物本身自发产生的内源性甲醛。内源性甲醛的产生与调控机制研究对开发甲醛调控技术和提高食品安全性具有重要意义。本文综述了近年来食品中内源性甲醛的产生、调控机制和技术的研究进展,分析、提炼了科学问题,在此基础上提出该领域若干研究方向,以期为食品中内源性甲醛的进一步研究提供思路和参考。Formaldehyde is a high toxicity compound which was forbidden to use in food.However,many studies have repotted that a lot of foods such as seafood products,vegetables and fruits,milk products,etc,contain different level of formaldehyde,which induced outbreak of the incidents of formaldehyde in food.Thus,the topic of formaldehyde in food has become the hot issue of the consumers and researchers.The studies have clarified that most of formaldehyde were endogenous formaldehyde generating from the metabolism in the food.Studies on the mechanisms of formation and regulation of endogenous formaldehyde in food benefit to the development of control techniques of formaldehyde and the food safety.This paper reviewed the research advance in the mechanisms and techniques of formation and regulation of endogenous formaldehyde in food.The existing issues and some directions for the future development were discussed.

关 键 词：内源性甲醛 产生 调控 机制 

分 类 号：TS201.2[轻工技术与工程—食品科学]