食品基质与模拟体系中丙烯酰胺形成机制研究进展  

Advances in the mechanism of acrylamide formation in food matrices and simulation systems

作　　者：张梦媛 赵喜龙 司泽慧 张栋 闫慧丽 王娴 席俊[2] 崔龙[1] ZHANG Meng-Yuan;ZHAO Xi-Long;SI Ze-Hui;ZHANG Dong;YAN Hui-Li;WANG Xian;XI Jun;CUI Long(The Isotope Institute Ltd.,Henan Academy of Sciences,Zhengzhou 450015,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;School of Life Sciences,Henan University,Zhengzhou 450046,China)

机构地区：[1]河南省科学院同位素研究所有限责任公司,郑州450015 [2]河南工业大学粮油食品学院,郑州450001 [3]河南大学生命科学学院,郑州450046

出　　处：《食品安全质量检测学报》2024年第16期62-68,共7页Journal of Food Safety and Quality

基　　金：河南省科学院人才队伍建设专项(220404008)。

摘　　要：丙烯酰胺是一种具有神经毒性、遗传毒性以及潜在致癌性的小分子化合物,它主要经游离天冬酰胺和碳水化合物(还原糖)在高温条件(油炸、烘焙等)下发生美拉德反应产生,不同的食品体系中丙烯酰胺的产生途径有所不同。自2002年在食品中被发现以来,受到了人们的广泛关注。近年来,大部分的综述专注于丙烯酰胺的致癌机制、生成机制、抑制策略以及检测方法等,而对其研究基质的报道甚少。本文结合近年来国内外文献,对研究丙烯酰胺形成机制及阻控技术开发的基质模拟体系进行综述,主要从纯溶液、低湿体系、淀粉模拟体系、食品体系(马铃薯、谷物、咖啡、橄榄、杏仁等)等几个方面进行概述,为食品中丙烯酰胺防控技术的研究与开发提供参考。Acrylamide has received widespread attention since its discovery in food in 2002.Acrylamide is a small molecule compound that is neurotoxic,genotoxic and potentially carcinogenic.Acrylamide is mainly produced by the Maillard reaction between free asparagine asparagine and carbohydrates(reducing sugars)under high temperature conditions(frying,baking,etc.),and the pathway of acrylamide production varies in different food systems.In recent years,most of the reviews focused on the carcinogenic mechanism,generation mechanism,inhibition strategy and detection method of acrylamide,while little had been reported on the research matrix.This article,based on recent domestic and international literature,provided an overview of the mechanisms of acrylamide formation and the development of control technologies in different matrices,including pure solutions,low moisture systems,starch simulation systems,and food systems(potato,cereal,coffee,olive,almond,etc.).This information serves as a reference for research and development of acrylamide prevention and control technologies in food.

关 键 词：丙烯酰胺 基质 模拟体系 热加工 

分 类 号：TS201.2[轻工技术与工程—食品科学]