煎炸和焙烤过程中油脂对丙烯酰胺形成影响研究进展  

Research Process of Effect of Lipid on Acrylamide Formation During Frying and Baking

作　　者：王鹏璞[1,2,3,4] 朱雨辰[1,2,3,4] 刘炎冰 陈伟娜[1,2,3,4] 胡小松[1,2,3,4] 陈芳[1,2,3,4] 

机构地区：[1]中国农业大学食品科学与营养工程学院 [2]国家果蔬加工工程技术研究中心 [3]农业部果蔬加工重点实验室 [4]教育部果蔬加工工程技术研究中心,北京100083

出　　处：《中国粮油学报》2017年第2期140-146,共7页Journal of the Chinese Cereals and Oils Association

基　　金：973计划(2012CB720805);国家自然科学基金优秀青年基金(31222044)

摘　　要：丙烯酰胺是一种对人有神经毒性和潜在致癌性的化合物,自2002年被报道在一些高温加工的淀粉类食品中有较高含量后,引起各国学者的广泛研究。综述了煎炸和焙烤食物加工过程中油脂对丙烯酰胺形成的影响,主要包括油炸食品加工参数、油脂种类、油脂氧化和抗氧化剂对丙烯酰胺形成的影响,以及油脂热解产物对丙烯酰胺形成的影响及其可能机制。同时展望了今后的研究方向,旨在为从油脂角度控制丙烯酰胺的形成提供参考。Acrylamide is known to be neurotoxic and potentially carcinogenic to human. It has been widely re- searched by many researchers all over the word since it was reported that significantly higher acrylamide level was produced in high - temperature processed staple food in 2002. This paper summarized the effect of lipid on acrylamide formation in the process of frying and baking foods, including the influence of processing parameters of fried food, lipid types, lipid oxidation, antioxidant on formation of acrylamide and the effect of pyrolysis product on acrylamide formation and its possible mechanism. Meanwhile, the research direction were prospected to provide a theoretical basis for controlling of acrylamide formation in terms of lipid.

关 键 词：丙烯酰胺 油脂 煎炸 焙烤 

分 类 号：TS201.6[轻工技术与工程—食品科学]