抑制丙烯酰胺的研究进展  

Research Progress in Inhibiting Acrylamide

作　　者：杨雪欣[1] 樊浩然 Yang Xuexin;Fan Haoran(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150076

出　　处：《现代食品》2020年第5期54-56,共3页Modern Food

摘　　要：本文基于丙烯酰胺的主要形成途径,结合国内外文献研究,对丙烯酰胺的产生和抑制作用机理进行系统概述,通过在反应前消耗丙烯酰胺前体物质、在反应过程中控制反应条件或抑制中间产物、在反应体系中直接去除丙烯酰胺等方式减少丙烯酰胺的生成,为寻找丙烯酰胺抑制剂和其作用机理研究提供理论参考.In this paper,based on the main formation way of acrylamide,combined with the research of domestic and foreign literature,the production and inhibition mechanism of acrylamide are systematically summarized.The production of acrylamide is reduced by consuming the precursor material of acrylamide before the reaction,controlling the reaction conditions or inhibiting the intermediate products in the reaction process,and removing the acrylamide directly in the reaction system,so as to find the Propionamide The study of the enamide inhibitors and their mechanism of action provides a theoretical reference.

关 键 词：丙烯酰胺 食品 实验研究 

分 类 号：TS201.2[轻工技术与工程—食品科学]