咖啡中丙烯酰胺的形成与控制研究进展

Formation and Control of Acrylamide in Coffee:A Review of Recent Research

丙烯酰胺是一种广泛存在于热加工食品中的危害物,咖啡是其重要的摄入来源之一。本文阐述了丙烯酰胺肝脏毒性、神经毒性、生殖毒性在动物和细胞水平上的表现,总结了咖啡豆高温烘焙过程中生成丙烯酰胺的主要途径。在咖啡原料选择、烘焙加工至萃取冲泡的过程中,影响丙烯酰胺形成的因素包括咖啡豆种类、烘焙温度、烘焙时间、贮藏条件等,且不同品类咖啡的加工方式也会造成丙烯酰胺含量差异。本文归纳了抑制咖啡中丙烯酰胺形成的有效措施,可为食品工业化生产中丙烯酰胺的控制提供理论参考。

Acrylamide is a ubiquitous toxicant in various heat-processed foods.Coffee is one of the most important dietary sources of acrylamide.This paper explains the liver toxicity,neurotoxicity and reproductive toxicity of acrylamide in animals and cells,and it analyzes the major pathway for acrylamide formation during coffee roasting.During the selection and roasting of raw coffee beans and coffee extraction and brewing,the factors influencing acrylamide formation include the types of coffee beans,roasting temperature,roasting time and storage conditions.Different coffee processing methods can also cause differences in acrylamide content.Furthermore,this review summarizes the efficient measures to prevent the formation of acrylamide during coffee roasting,with the aim of providing a theoretical reference for the control of acrylamide formation in the food industry.