食品中抑制丙烯酰胺的研究进展  

Research Progress on Inhibition of Acrylamide in Food

作　　者：杨雪欣[1] 陈可靖 YANG Xue-xin;CHEN Ke-jing(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150076,Heilongjiang,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：《食品研究与开发》2020年第10期220-224,共5页Food Research and Development

基　　金：哈尔滨商业大学青年创新人才培养计划项目(18XN028);哈尔滨商业大学研究团队支持项目(2016TD003);哈尔滨商业大学博士科研启动项目(13DW028)。

摘　　要：丙烯酰胺是食品热加工中产生的一种潜在致癌物质,并且具有神经毒性、生殖毒性和遗传毒性,对人体健康危害较大。近年来有关丙烯酰胺的致癌机理、生成机理、分析方法和控制策略等方面都获得诸多研究成果,而对于抑制机理之间的关系,报导较少。本文基于丙烯酰胺的主要形成途径即食品原料中的天冬酰胺和还原糖通过高温加热条件反应生成丙烯酰胺的这一反应为基础,结合最新的文献研究,对丙烯酰胺的抑制作用机理和特定原理下的抑制剂进行系统概述,为将来寻找丙烯酰胺抑制剂和其作用机理研究提供理论参考。Acrylamide is a potential carcinogen produced in the thermal processing of food,which is harmful to human health with the neurotoxicity,reproductive toxicity,and genetic toxicity. In recent years,a lot of research results have been obtained on the carcinogenic mechanism,generation mechanism,analysis methods and control strategies of acrylamide,and there are few reports on the relationship between the inhibition mechanisms. This paper is mainly based on acrylamide in food raw materials by asparagine and reducing sugars by the principle of Maillard reaction in the form of the high temperature heating process combined with the latest research literature,the inhibition mechanism of acrylamide and the specific principle of the system overview,and provide a theoretical reference for the study of the mechanism of acrylamide inhibitors and future.

关 键 词：丙烯酰胺 毒性 机理 抑制 食品安全 

分 类 号：TS201.6[轻工技术与工程—食品科学]