热加工食品中丙烯酰胺形成的化学机理研究

Acrylamide formation mechanism in heated foods

在热加工食品中丙烯酰胺是一种可能致癌物。采用热裂解-气相色谱/质谱联用技术,以天门冬酰胺和葡萄糖为Maillard模式化反应系统对氨基酸和还原糖在形成丙烯酰胺中的作用进行研究,同时对丙烯酰胺形成过程中关键的反应中间体进行了确认,最终确立了食品中丙烯酰胺形成的化学机理。

Acrylamide,a potential human carcinogen,formed in Maillard reaction model system was analyzed through pyrolysis-GC/MS.The study revealed that de-carboxylated schiff base and dicarbonyl compounds,such as pyruvic aldehyde,diacetyl,glyoxal,played important roles in acrylamide formation via a browning reaction,and comfirmed some key mediates in the formation of acrylamide.A mechanism for the formation of acrylamide at last was proposed.