油炸食品中丙烯酰胺的生成、毒性及检测方法的研究进展

Research progress on the formation,toxicity and detection methods of acrylamide in fried food stuffs

油炸食品因其独特的风味和诱人色泽,深受消费者喜爱。但高温油炸过程产生的2A级致癌物丙烯酰胺(acrylamide,AA)受到人们的广泛关注。油炸食品是一种深受消费者喜爱的食品,在食品产业中具有重要地位,而AA在富含淀粉的油炸食品中含量较高,在生产加工过程中伴随美拉德反应途径或丙烯醛途径生成,不同的食品原料、预处理方法、加工工艺均影响其生成。随着消费者对AA关注度的增加,关于AA检测方法的研究引发了较多关注。除常规检测方法外,近年来还出现了多种新型测定油炸食品中的AA的方法。本文从油炸食品中的AA生成途径与机制出发,总结探究其系列毒性,归纳近年来油炸食品中AA检测的传统与新兴方法,以期为油炸食品的生产加工提供科学依据,为控制油炸食品中的AA形成提供一定的理论支撑和参考。

Fried food is deeply loved by consumers because of its unique flavor and attractive color.However,the class 2A carcinogen acrylamide(AA)produced in the process of high-temperature frying has attracted extensive attention.Fried food is a kind of food loved by consumers and plays an important role in the food industry.AA has a high content in fried food rich in starch.It is generated by Maillard reaction pathway or acrolein pathway in the production and processing process.Different food raw materials,food pretreatment methods and processing conditions will affect its production.Acrylamide has various hazards to human body,which makes it more and more concerned by people.Therefore,in addition to using common methods to detect acrylamide in fried food,many new detection methods have emerged in recent years.Starting from the formation pathway and mechanism of acrylamide in fried food,this paper summarized and explored its series of toxicity,and summarized the traditional and innovative methods of acrylamide detection in fried food in recent years,in order to provide a scientific basis for the production and processing of fried food and a certain theoretical support for controlling the formation of acrylamide in fried food.