热加工食品中丙烯酰胺的来源、危害及防控措施研究进展  

Research Progress on Source,Hazards,and Prevention and Control of Acrylamide From Thermal Processed Food

作　　者：章宇[1] 曾嘉 万旭志 ZHANG Yu;ZENG Jia;WAN Xuzhi(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058

出　　处：《食品科学技术学报》2024年第6期15-24,共10页Journal of Food Science and Technology

基　　金：国家重点研发计划项目(2023YFF1105300)。

摘　　要：丙烯酰胺是典型的食品污染物,广泛存在于油炸、烘焙等热加工食品中,其膳食暴露与心血管疾病、乳腺癌等发病风险紧密相关,被国际癌症研究机构列为2A类“人类可能的致癌物”。鉴于丙烯酰胺的潜在危害和毒性对人类健康有着严重威胁,优化食品配方、开发新型技术有效控制热加工食品中丙烯酰胺的含量,以及减少人群丙烯酰胺的暴露量至关重要。总结了丙烯酰胺在食品热加工过程中的形成途径、膳食暴露、体内代谢、健康危害及防控手段的研究进展。丙烯酰胺主要通过美拉德反应在高温条件下生成,尤其易于在富含还原糖和氨基酸的食品中生成,其含量受到食品成分和加工条件的显著影响,其形成途径主要为天冬酰胺途径和丙烯醛途径。食物来源的丙烯酰胺与健康危害密切相关,由于其体内代谢途径复杂,可能导致神经毒性、生殖毒性和遗传毒性,并与癌症的发生有潜在关联。食品科学领域主要从优化热加工工艺、添加外源性食品添加剂两方面对丙烯酰胺进行预防和控制。结合原料选择、加工工艺优化及外源性物质的添加,探讨了降低丙烯酰胺含量的有效策略,并分析了未来研究需关注的方向,旨在为抑制食品加工过程中丙烯酰胺的生成提供科学依据,并为食品工业的健康发展及消费者饮食安全提供指导。Acrylamide is a typical food contaminant widely present in fried,baked,and other thermal processed foods.Dietary exposure to acrylamide is closely associated with the risk of diseases such as cardiovascular diseases and breast cancer.The International Agency for Research on Cancer has classified it as a Group 2A“probable human carcinogen”.Considering the potential harm and toxic threats of acrylamide posed to human health,it was crucial to optimize food formulations and develop new technologies to effectively control acrylamide levels in thermal processed foods and reduce human exposure.The research progress on acrylamide formation pathways during food heat processing,dietary exposure,metabolism in the body,health risks,and prevention and control measures were summarized.Acrylamide was primarily formed through the Maillard reaction under high-temperature conditions,especially in foods rich in reducing sugars and amino acids.Its content was significantly influenced by food composition and processing conditions.The main formation pathways of acrylamide were the asparagine pathway and the acrolein pathway.Acrylamide from food sources was closely related to health risks.Due to its complex metabolic pathways in the human body,it might cause neurotoxicity,reproductive toxicity,and genotoxicity and was potentially associated with cancer development.In the field of food science,preventive and control measures for acrylamide mainly focus on optimizing thermal processing techniques and adding exogenous food additives.By integrating raw material selection,process optimization,and the addition of exogenous substances,effective strategies for reducing acrylamide levels were explored and analyzes key directions for future research were analyzed in this study.The goal was to provide a scientific basis for inhibiting acrylamide formation during food processing,supporting the healthy development of the food industry,and ensuring consumer dietary safety.

关 键 词：丙烯酰胺 形成机理 膳食暴露 毒性机制 防控策略 

分 类 号：TS201.2[轻工技术与工程—食品科学]