摘要
丙烯酰胺具有神经毒性,是一种潜在致癌物,广泛分布于热加工食品中,主要通过美拉德反应形成。本文较为全面地介绍了食品中污染物丙烯酰胺的现状、毒性,以及其形成机制、控制途径等方面的研究进展,并对上述研究进展进行了简要的分析和评述。
@@@@Acrylamide (AA) is a human neurotoxin and potential human carcinogen. It widely exists in heat-treated foods and is formed via the Maillard reaction. In this review, the research progress of the current situation, toxicology, formation paths and control pathway of acrylamide in foods were summarized and com-prehensively introduced. The analysis and comments of the progress were also supplied in this paper.
出处
《食品安全质量检测学报》
CAS
2013年第2期313-320,共8页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(81102152)
国家重点基础研究发展计划(973计划)项目(2012CB720805)~~
关键词
丙烯酰胺
毒性
形成
控制
干预
acrylamide
toxicology
formation
inhibition
inactivation
