食品中丙烯酰胺形成的影响因素研究进展

Study on the Factors in the Formation of Acrylamide in Proceeded Food

高温加工食品中的丙烯酰胺问题已引起世界各国的高度重视。由于其神经、生殖、遗传毒性及潜在的致癌性,各国科学家对丙烯酰胺含量的影响因素进行了大量的研究。食品中丙烯酰胺的含量会受到加热温度、pH、水分含量等多种因素的影响,文中对各国科学家在这些方面的研究进行了综述,旨在为进一步控制或减少食品加工中丙烯酰胺的形成提供参考,降低我国人群丙烯酰胺的膳食暴露水平。

Acrylamide in heat--treated food has been paid high attention all over the world due to its neurotoxicity, reproductive toxicity, genotoxicity and potential carcinogenicity. Many studies on factors affecting the content of acrylamide in foodstuff have been carried out. The content of acrylamide is subject to change by many factors, such as temperature, pH and humidity. Advanced research was reviewed to offer reference to control or reduce acrylamide formation in food processing, and to decrease exposure level of acrylamide in the Chinese diet.