焙烤食品中丙烯酰胺减控的研究进展  

Research Progress on Reducing and Controlling Acrylamide in Baked Food

作　　者：胡嘉颖 HU Jiaying(Guangdong Polytechnic of Science and Trade,Guangzhou 510430,China)

机构地区：[1]广东科贸职业学院,广东广州510430

出　　处：《食品安全导刊》2023年第14期152-156,共5页China Food Safety Magazine

摘　　要：丙烯酰胺是食品加热过程中形成的一种污染物,具有遗传毒性、神经毒性与致癌性。焙烤产品是丙烯酰胺的风险食品类别之一。本文结合近年来的研究成果,总结焙烤食品中丙烯酰胺形成的典型影响因素及减控措施,以期为更好地控制焙烤食品丙烯酰胺含量提供参考。Acrylamide is a contaminant produced in the thermal processing of food,it has genotoxicity,neurotoxicity and carcinogenicity.Baked food is one of the risk food categories for acrylamide.This article summarizes the typical influencing factors and control measures of acrylamide formation in baked food based on recent researches,in order to provide reference for better control of acrylamide content in baked food.

关 键 词：焙烤食品 丙烯酰胺 减控 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]