食品污染物丙烯酰胺毒性及其作用机制研究进展

Research progress of toxicity and mechanism of acrylamide in food contaminants

食品中的丙烯酰胺(ACR)主要由富含淀粉的食物在高温下经美拉德反应形成,也可在低温发酵过程中产生。丙烯酰胺可经过消化道、呼吸道、皮肤等多种途径吸收,具有神经毒性、致癌作用、生殖毒、消化系统毒性、免疫毒性等多系统毒性作用。该文就丙烯酰胺毒性及作用机制进行综述,旨在探讨丙烯酰胺毒性和可能机制,为食品污染物丙烯酰胺的安全风险控制提供参考。

Acrylamide（ACR） in foods is mainly formed by Maillard reaction from starch-rich foods at high temperature, and is also produced during low temperature fermentation. Acrylamide can be absorbed through a variety of ways such as digestive tract, respiratory tract, skin etc. Acrylamide has multiple systemic toxic effects such as neurotoxicity, carcinogenicity, reproductive toxicity, digestive toxicity, and immunotoxicity. The toxicity,formation mechanism of acrylamide was reviewed, aiming to explore the mechanism of acrylamide toxicity and possible mechanism, finally provided reference for controlling the safety risk of acrylamide.