食品中丙烯醛危害、形成及抑制  

Harm,formation and inhibition of acrolein in food

作　　者：冯小兰 陆洋 仲宇晴 卢永翎 吕丽爽[2] FENG Xiao-Lan;LU Yang;ZHONG Yu-Qing;LU Yong-Ling;LV Li-Shuang(College of Cooking Scuience and Technology,Jiangsu College of Tourism,Yangzhou 225007,China;School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China)

机构地区：[1]江苏旅游职业学院烹饪科技学院,扬州225007 [2]南京师范大学食品与制药工程学院,南京210023

出　　处：《食品安全质量检测学报》2022年第11期3409-3415,共7页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31571783)。

摘　　要：丙烯醛(acrolein,ACR)是结构最简单的α,β-不饱和醛,能够通过迈克尔加成或席夫碱反应与蛋白质、核酸、磷脂等亲核位点发生共价结合,导致细胞毒性和致畸性,从而引起多种慢性疾病如阿尔兹海默症、心脑血管疾病、癌症等。食品加工和贮藏过程中产生的ACR是人体内的主要来源。本文综述了ACR的危害性,对人体组织、器官损伤的机制,体内的来源及其代谢过程;同时对食品加工贮藏过程的主要前体物质及形成途径进行了剖析与总结,并进一步综述了当前各类食源性ACR抑制剂(包括黄酮多酚类化合物、生物碱类化合物、氨基酸和肽、含硫化合物以及抗坏血酸)的作用机制和构-效关系,为控制食品加工中产生的有害ACR,保证食品安全,减少人们由膳食摄入的ACR提供理论基础,具有一定的现实意义。Acrolein(ACR)is the simplest aldehyde withα,β-unsaturated aldehyde,which can covalently bind with the nucleophilic sites of proteins,nucleic acids and phospholipids by Michael addition reaction and Schiff base reaction,resulting in cytotoxicity and teratogen.Thereby,ACR can easily cause a variety of chronic diseases such as Alzheimer’s disease,cardiovascular and cerebrovascular diseases,cancers and so on.ACR produced during food processing and storage is the main source in the body.This paper reviewed the harm of ACR,its mechanism of damage of tissue and organs and its source and metabolic process in vivo,meanwhile,analyzed and summarized the main precursors generated during food processing and storage process and their formation pathway.Further,it pointed out the mechanism and structure-activity relationship of various foodborne ACR inhibitors(including flavonoid polyphenols,alkaloids,amino acids and peptides,sulfur-containing compounds and ascorbic acid),in order to provide a theoretical basis for reducing the amount of ACR in people’s daily diet.It is of practical significance to provide theoretical basis for controlling harmful ACR in food processing,ensuring food safety and reducing dietary ACR intake.

关 键 词：丙烯醛 α β-不饱和醛 形成路径 危害 抑制机制 食品体系 

分 类 号：TS201.2[轻工技术与工程—食品科学]