食品中丙烯酰胺抑制策略的研究进展  

Progress on Strategies for Inhibition of Acrylamide Formation in Foods

作　　者：汪腾飞 孙大文[1] 蒲洪彬[1] 韦庆益[1] WANG Tengfei;SUN Dawen;PU Hongbin;WEI Qingyi(Academy of Contemporary Food Engineering,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods,School of Food Science and Engineering,South China University of Technology,Guangzhou 510006,China)

机构地区：[1]华南理工大学食品科学与工程学院,现代食品工程研究中心,广东省冷链食品智能感知与过程控制工程技术研究中心,广东广州510006

出　　处：《食品科学》2021年第17期333-342,共10页Food Science

基　　金：广东省基础与应用基础研究基金项目(2020A1515010936,2018A030313026);广东省农产品保鲜物流共性关键技术研发创新团队项目(2020KJ145,2019KJ145);“十三五”国家重点研发计划重点专项(2018YFD0400605)。

摘　　要：丙烯酰胺(acrylamide,AM)是富含碳水化合物的食品发生美拉德反应而产生的一种有毒副产物,对人体的神经系统、免疫系统和遗传物质都有一定的毒性,此外还有潜在的致癌性。因此,检测以及控制食品中的AM含量至关重要。本文结合当前对AM的研究进展从加工食品生产的3个主要阶段——农业生产阶段、预处理阶段和加工阶段阐述了多种AM抑制策略,并基于具体的抑制机理系统归纳了AM的控制措施,为抑制食品中AM的合成提供新思路。Acrylamide(AM)is a toxic by-product produced during the Maillard reaction(MR)in carbohydrate-rich foods.It is neurotoxic,immunotoxic and genotoxic to humans,and also has potential carcinogenicity.Therefore,it is of paramount importance to detect and control the AM content in foods.In view of the current progress in AM research,this article elaborates on a variety of AM inhibition strategies for three major stages of the production of processed foods,namely agricultural production,pretreatment and processing,and systematically summarizes the inhibitory mechanisms,which will provide useful information for inhibiting the formation of AM in foods.

关 键 词：丙烯酰胺 抑制策略 形成途径 毒性 热加工食品 

分 类 号：TS201.2[轻工技术与工程—食品科学]