食品添加剂抑制丙烯酰胺形成和毒性的研究进展

Research Progress on Acrylamide Formation and Toxicity by Food Additives

丙烯酰胺是一种公认的具有神经毒性和潜在致癌性的物质,食品中的丙烯酰胺主要是由食品中含有的天冬酰胺和还原糖在油炸、焙烤等高温加热过程中通过美拉德反应生成的。综述了各种减少食品中丙烯酰胺生成量的方法,以及如何抑制丙烯酰胺在体内产生的毒性作用。

Acrylamide is known to be a neurotoxic and a potentially carcinogenic compound,which could be formed through Maillard reactions between the amino group of asparagine and the carbonyl group of reducing sugars in food. In the paper,the methods of reducing the acrylamide contents in food were reviewed. The article also described how to inhibit toxicity of acrylamide produced in the body.