各种添加物对食品中丙烯酰胺的影响

Effects of Additives on Acrylamide in Food

丙烯酰胺是富含淀粉类的食物在高温加工过程中产生的一种化合物,其对人体的神经系统危害很大,已被国际癌症研究机构(IARC)列为ⅡA类致癌物。近年来许多关于通过添加不同物质来降低食品中丙烯酰胺的研究方法被相继报道,但结果却相差较大。基于各种添加物的不同分类,对各种降低食品中丙烯酰胺的方法以及效果进行系统概述和分析,为今后研究食品中丙烯酰胺产生的机理及预防措施提供一定的理论参考。

Acrylamide is a kind of compound produced in the high temperature processing of starch rich food. It is harmful to the nervous system of human body. It has been listed as class Ⅱ A carcinogen by the international agency for research on cancer(IARC). In recent years, many methods had been reported to reduce acrylamide in food by adding different substances, but the results were quite different. The purpose was to summarize and analyze the methods and effects of reducing acrylamide in food based on the different classification of additives, so as to provide a theoretical reference for the future research on the mechanism of acrylamide production and preventive measures in food.