天然抗氧化剂对食品中丙烯酰胺形成规律的影响

Effect of Natural Antioxidants on the Formation of Acrylamide in Fried Foods

油炸食品中的有害物质丙烯酰胺越来越受到国内外的关注。寻找合适的天然抗氧化剂来抑制食品中的丙烯酰胺形成成为新的研究热点。为了探究天然抗氧化剂对食品中丙烯酰胺形成规律的影响,在简单介绍丙烯酰胺的性质和形成机理的基础上,重点阐述了天然抗氧化剂和食品中丙烯酰胺形成之间的关系以及抗氧化活性与丙烯酰胺形成之间的关系。

Acrylamide is a toxic compound producing in fried foods, which has been widely attentioned by more and more people. In order to search the impact of natural antioxidants on the formation of acrylamide in fried foods, this study simply introduced the nature and the formative mechanism of acrylamide, focused on studying the relationship between natural antioxidants and the forrntion of acrylamide. In addition to this, the relationship between antioxidant activity and the formtion of acrylamide was also mainly introduced though the article.