摘要
20 0 2年瑞典国家食品管理局和一个科研小组共同指出淀粉性食品在高温烹调过程中会产生有毒化合物———丙烯酰胺 ,并提出了几种可能的形成机制。围绕这个课题 ,世界各国的科学家们进行了大量的研究工作 ,本文即对食品中的丙烯酰胺研究进行了综述。
In 2002,the Swedish National Food Administration and a research group announced that a toxic compound, acrylamide, is formed in starch-rich foods during preparation procedure and cooking at high temperatures. Several possible mechanisms were suggested. Based on this, widely research has been carried out in different countries. The study on acylamide in foods is reviewed in this paper.
出处
《化学进展》
SCIE
CAS
CSCD
2004年第6期1000-1007,共8页
Progress in Chemistry
基金
国家食品重大专项资助课题 (2 0 0 1BA80 4A19)
关键词
丙烯酰胺
食品
形成机制
acrylamide
foodstuffs
formation mechanism
