高温加工食品中丙烯酰胺的减控研究进展  

Research Progress on Reducing and Controlling Acrylamide in High Temperature Processed Food

作　　者：彭依依 眭红卫[1] Peng Yiyi;Sui Hongwei(Wuhan Business University,Wuhan 430056,China)

机构地区：[1]武汉商学院,湖北武汉430056

出　　处：《现代食品》2020年第20期78-81,共4页Modern Food

基　　金：2018年武汉商学院营养与饮食保健课程群教学团队项目。

摘　　要：富含碳水化合物同时含有蛋白质的食品,在烘焙、油炸等高温加工中容易发生美拉德反应而产生丙烯酰胺。因丙烯酰胺对人体健康具有潜在危害性,近年来食品中丙烯酰胺的减控研究成为热门。本文从食材的成分种类与含量、食品加工工艺、食品添加剂的使用等方面综述了高温加工食品中丙烯酰胺的减控措施研究进展,并对丙烯酰胺减控的未来研究方向进行了展望。When Foods rich in carbohydrates and containing protein were processed at high temperature cooking methods such as baking and frying,it was easy to produce acrylamide by maillard reaction.Because of the potential harm of acrylamide to human health,the study on reducing and controlling acrylamide in food had been becoming a hot topic in recent years.Literature review of research method was adopted in this paper to summarize the the control measures of acrylamide in high temperature processed foods mainly from the aspects of food ingredients,food processing technology,and the use of food additives.And the development trend of acrylamide reduction and control research was prospected.

关 键 词：丙烯酰胺 高温加工 减控 

分 类 号：R155.5[医药卫生—营养与食品卫生学]