食品体系中丙烯酰胺的研究进展:抑制剂及其抑制机理

Research Progress of Acrylamide in Food System: Inhibitors and Inhibition Mechanism

丙烯酰胺自从2002年在食品中发现以来,就受到广泛的关注。同时,人们对于这个可能致癌的物质也进行了大量研究,并在丙烯酰胺的形成模型生成机理、分析和检测方法、以及其致癌性和控制方法等方面取得了很大的进展。近年来,大部分的综述专注于其致癌机理、生成机理、分析方法和控制策略,而对于其抑制剂及其抑制机理之间的关系,未见系统报道。本文结合最新的文献研究,对丙烯酰胺的抑制剂和其抑制作用机理进行系统概述,为将来寻找丙烯酰胺抑制剂和其作用机理研究提供理论参考。

Considerable public concerns about acrylamide have been generated since it was firstly found in foods in 2002. Then, a large number of efforts have been devoted to study this probable carcinogen. Great progress has been made in the development of models for acrylamide formation, understanding of its formation mechanism, analytical methods, carcinogenicity and control strategies. Most reviews published in recent years only focused on the mechanism of acrylamide carcinogenicity, the mechanism of acrylamide formation and analysis and control methods. However, rare reports regarding the relationship between inhibitors and their inhibition mechanism have been published in a systematic way. This paper systematically summarizes acrylamide inhibitors and their proposed inhibitory mechanism, which will provide a theoretical reference for future study of acrylamide inhibitors and their inhibition mechanism