摘要
甲醛属于致癌、致畸物质,添加到食品中会对食用此食品的人造成伤害。本文综述内源性甲醛在各类食品中的来源、形成机理、影响因素及其毒性控制技术。以期在食品安全生产过程中,更好地减少和控制各类食品中内源性甲醛的含量。
Formaldehyde is a carcinogenic, teratogenic substance. When formaldehyde added in food, it will cause injury to people who eat the food. This paper reviewed the sources of endogenous formaldehyde in foods, formation mechanism, influence factor and its toxicity control technology. With a view to better reduce and control the content of endogenous formaldehyde in various foods during the process of food safety production.
出处
《现代食品》
2017年第18期6-9,共4页
Modern Food
关键词
内源性甲醛
机理
控制
Endogenous formaldehyde
Mechanism
Control
