食品中丙烯酰胺的抑制方法研究进展

Study on Inhibition Methods of Acrylamide in Food

近年来食品中丙烯酰胺的研究是食品安全领域研究工作的一个热点。本文简略介绍了食品中丙烯酰胺的形成机制,详细综述了目前国内外在实验室和工业生产中对于如何抑制其生成而探索到的方法,并针对当前存在的一些问题进行探讨,例如:当前大多数研究是在实验室进行的,能否在工业生产中起效还有待进一步研究;国家应尽快制定相关行业标准,对生产企业起到监管作用。

Recently, the study on the formation and inhibition of acrylamide has become a research hotspot in food safety. This paper briefly introduced the formation mechanism of acrylamide in food and summarized the inhibition methods on lab and industrial scale in detail. In addition, some problems in industrial application of the inhibition methods were discussed.