发酵食品中丙烯酰胺的来源及抑制措施研究进展

Research progress on sources and inhibition measures of acrylamide in fermented food

发酵食品以其独特的工艺及风味,倍受消费者喜爱,然而这类食品在发酵过程中伴随着美拉德反应而产生丙烯酰胺等有害物质,对消费者健康产生不良影响。该文介绍了食品中丙烯酰胺的形成机理,总结了发酵食品(发酵调味品、发酵乳制品、发酵肉制品以及其他发酵产品)的丙烯酰胺生成机理、来源等,并提出了发酵食品加工过程中丙烯酰胺的控制方法。

Fermented food is favored by consumers for its unique technology and flavor.However,harmful substances such as acrylamide are produced in the fermentation process along with the Maillard reaction,which has adverse effects on consumers'health.The formation mechanism of acrylamide in food was introduced,the formation mechanism and source of acrylamide in fermented food(fermented condiments,fermented dairy products,fermented meat products and other fermented products)were summarized,and the control method of acrylamide of fermented food in the process was proposed.