控制食品中丙烯酰胺含量的方法研究进展

Summary of Control Methods for Reducing Acrylamide in Food

近年来,食品的安全一直是个人和社会所关注的重要问题。但是目前发现,人们常食用的富含淀粉类的食品经过长时间高温烹调会产生一种对人体具有潜在致癌作用的物质——丙烯酰胺(AA)。AA具有神经毒性、遗传毒性和潜在致癌性,因此控制食品中AA含量尤为重要。本文在食品中AA形成机理的基础上,概述了目前国内外在控制食品中AA形成的一些方法。

Nowadays,more and more people are concerned about food safety.But recently a study showed that acrylamide, a toxic and potentiaU cancer causing chemical,would be formed in many types of food prepared or cooked at high temperatures, especially in starch-rich food.Since the toxicity on nerve system and DNA and potential carcinogenicity,it is very important to control the level of acrylamide in food.This paper reviewed some methods for controlling the formation of acrylamide in food based on the formation mech...