食品中丙烯酰胺的形成、检测及其抑制和管理研究进展

Research progress on formation, detection, inhibition and management of acrylamide in food

中文关键词:  丙烯酰胺  形成机制  抑制措施  管理办法

英文关键词:acrylamide  forming mechanism  inhibition measures  management methods

中文摘要:

      丙烯酰胺(acrylamide, AA)是土豆、咖啡和谷物类等食品在热加工过程中形成的小分子物质, 具有神经毒性、遗传毒性和致癌性, 被国际癌症研究机构认定为可能的致癌物, 在世界范围内引起了消费者的广泛关注。早期研究主要围绕食品中AA形成机制和分析检测, 近年来更多的是关于AA形成的抑制方法的研究, 而关于AA的管理研究相对较少且不系统。本文简要介绍了食品加工过程中AA可能的形成机制; 简要总结了AA检测方法的最新研究成果; 重点介绍了近年来抑制食品中AA形成的研究现状; 最后比较了几个主要国家关于食品中AA的管理办法; 以期为更好地控制食品中的AA含量提供科学依据, 为更好得管理食品中AA的含量提供参考和借鉴。

英文摘要:

      Acrylamide (AA) is a small molecule formed during the thermal processing of foods such as potatoes, coffee and grains. It has neurotoxicity, genotoxicity and carcinogenicity. It has been identified as a possible carcinogen by the International Agency for Research on Cancer and has attracted widespread attention from consumers worldwide. Early research mainly focused on the formation mechanism and analysis of AA in food. In recent years, more researches have been on methods of inhibiting the formation of AA, while the management research on AA is relatively rare and unsystematic. This article briefly introduced the possible formation mechanism of AA in food processing, briefly summarized the latest research results of AA detection methods, focused on the research results of inhibiting the formation of AA in foods in recent years, finally compared the main countries on AA in food management methods, in order to provide a scientific basis for better control of the content of AA in food, and to provide reference and reference for better management of the content of AA in food.