油炸食品中丙烯酰胺的形成及减少措施

Formation and reduction measure of acrylamide in fried food

食品在加工过程中,特别是富含天门冬氨酸和还原糖的物质在高温(120℃以上)加工过程中会产生丙烯酰胺。试验表明,丙烯酰胺对动物有致癌性、神经毒性、生殖发育毒性的作用,但还没有足够的证据表明,食品加工过程中产生的丙烯酰胺对人体有致癌性。然而丙烯酰胺作为食品加工过程中产生的不受欢迎的物质,仍应尽量减少摄入。丙烯酰胺主要存在于油炸、高温烘焙的食品中,减少油炸食品中丙烯酰胺含量的途径主要有:减少或消除形成丙烯酰胺的前体物质;抑制加工过程丙烯酰胺的生成;破坏或使食物中形成的丙烯酰胺重新反应;在食品消费前将形成的丙烯酰胺去除。同时,改变以油炸和高脂肪食品为主的饮食习惯,尽量减少或防止丙烯酰胺可能对人体造成的伤害。

Acrylamide has especially been found in carbohydrate-rich foods that have been heated or processed at high temperatures(beyond 120℃).Acrylamide can cause cancer in animals, has reproductive and developmental toxicity,neurotoxic effects on animals. As the unfavorable matters in food,acrylamide has not been determined to be detrimental to humans.The measure of reducing acrylamide in fried food include reducing or eliminating the precursor compounds that form acrylamide,inhibiting the formation of acrylamide during the processing of the food,breaking down or reacting the acylamide monomer once formed in the food,or removing acrylamide from the product prior to consumption.