“丙烯酰胺”——值得全球业界关注的热点

Focusing on Acrylamide

简单地说,食物中两种普通的成分——还原糖与天门冬氨酸在高温状态下相遇后,最终导致了丙烯酰胺的产生。由此可见,人们通过加工,烹调的食物而摄入丙烯酰胺已成为一个较普遍的事实。如今我们再谈丙烯酰胺致癌,既不是一则“新”闻,也不是食品安全的“新”问题,这其实是一个通过提高分析水平检测出以前无法检测的低含量物质的典型案例。然而,与苏丹红等引起的食品安全问题不同的是,丙烯酰胺并非人为添加,而是在对含淀粉食品的加工过程中自然产生的;更重要的是,恰在丙烯酰胺生成之时, 食品中产生了一些可口的美味,这才是丙烯酰胺对食品安全全新意义的挑战。因此,寻找一种通过改变食物配制、加工以及其它操作以降解食品中丙烯酰胺的方法,已然成为全球食品行业值得关注的重要问题。

Recently, Acrylamide has become one of the most global popular topics. In April, 2004, NFA (National Food Administration) first disclosed that Acrylamide was detected in fried starch food like potato strip, potato chips and so on. Therefore, WHO and FAO urgently convened the expert consultation meeting about Acrylamide in food and discussed on the security of Acrylamide in diet. In this article, Chinese traditional food avoiding the risk and the mechanism producing the harm were analyzed in detail.