高温热加工食品危害物形成的影响因素及其抑制的研究进展

Research Progress on the Influencing Factors and Inhibition of the Formation of High-temperature Heat-processed Food Hazards

煎炸、烘烤、熏烤制品因具有独特的色泽、香气和口感受到消费者的喜爱,但此类热加工食品中存在的危害一直备受关注,其中常见危害物对人体健康产生极大的影响,引起了相关领域研究者的密切关注。本文综述了此类热加工食品中常见危害物杂环胺、呋喃、丙烯酰胺、多环芳烃形成机理和途径、影响因素、抑制措施等研究成果,以加强对热加工食品中危害物的防护和提升热加工食品的安全性。

Frying,baking and fumigating products are favored by consumers because of their unique color,aroma and taste,but the hazards of such hot-processed foods have been attracting much attention,the common hazards have a great impact on human health,which has aroused the close attention of researchers in related fields.In this paper,we reviewed the research results on the formation mechanism,pathway,influencing factors and control measures of heterocyclic amines,furans,acrylamide,polycyclic aromatic hydrocarbon,etc,which are common hazards in this kind of hot-processed food,to strengthen the protection against hazards of hotprocessed food and enhance the safety of hot-processed food processing.