基于油脂氧化的食品加工伴生危害物形成研究进展  

Research Progress on the Formation of Toxic Compounds in Food Processing Based on Lipid Oxidation

作　　者：陈芳[1] 陈伟娜[1] 胡小松[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心农业部果蔬加工重点开放实验室,北京100083

出　　处：《中国食品学报》2015年第12期9-15,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点基础研究发展计划(973计划)(No.2012CB720805);国家自然科学基金优秀青年基金(No.31222044)

摘　　要：热加工过程对食品的风味、色泽以及危害物的形成具有重要影响。美拉德反应和油脂氧化是热加工中发生的最重要的两类反应,彼此独立且相互影响,尤其是油脂氧化产生的羰基化合物能与氨基化合物发生反应,从而对丙烯酰胺、杂环胺、晚期糖基化末端产物、5-羟甲基糠醛等多种危害物的形成具有重要作用。本文以油脂氧化产生的活性羰基化合物为关注点,综述了油脂氧化对食品加工伴生危害物的影响,以期为抑制食品中危害物的生成提供理论参考。Thermal processing is responsible for the formation in processed foods of desirable flavors and colors as well as potentially toxic compounds. The Maillard reaction and lipid oxidation are the two most important chemical reac- tions occurring in thermal processing. There are complex relationship between these reactions. The carbonyl compounds produced in the lipid oxidation pathway will compete with carbohydrate-derived carbonyls for amino compounds to produce variety toxic compounds, such as acrylamide, 5-hydroxymethylfurfural, heterocyclic aromatic amines and advanced glycation end-products. In this paper, the latest available data on the contribution of lipid oxidation to Maillard reaction focus on the lipid-derived reactive carbonyls have been reviewed. Thus, providing a theoretical reference for the inhibition of toxic compounds in food system.

关 键 词：食品热加工 美拉德反应 油脂氧化 危害物 

分 类 号：TS201.6[轻工技术与工程—食品科学]