热加工食品中丙烯酰胺残留及安全性评价

The Residue and Security Appraisal of Acrylamide in Heated Food

自从2002年发现某些热加工食品中含有丙烯酰胺以来,世界上许多国家的科学家围绕这个问题进行了很多的研究工作。本文阐述了丙烯酰胺在食品加工中的形成机制和在食品加工过程中的残留和安全性评价,并提出了在食品加工中降低丙烯酰胺含量的一些措施。

Acrylamide was found in some heated food in 2002.A lot of research about the safety of acrylamide in food has been carried on in many countries since then. The main issues about acrylamide such as mechanisms of formation, the residue and security appraisal of acrylamide in heated food and measures on reducing the contents in food processing were reviewed in this article.