摘要
丙烯酰胺是一种有神经毒性和潜在致癌性的物质,2002年首次发现在高温油炸后的富含碳水化合物食品中存在,引起了世界各国研究者的广泛关注。综述了食品高温加工过程中丙烯酰胺形成的主要途径,天冬酰胺与还原糖发生Maillard(美拉德)反应。Strecker途径和N-糖苷途径是丙烯酰胺形成的主要途径;丙烯酸途径由于受自由氨的限制,虽然在食品中常见但生成丙烯酰胺的量比较少。
Acrylamide is a neurotoxic and potentially carcinogenic chemical, which was discovered unexpectedly in 2002 in certain foods rich in carbohydrates and cooked at high temperature. Scientists all over the world comprehensively pay attention to this issue. This paper reviews mechanisms of formation for acrylamide in fried and oven - cooked foods. Most of acrylamide are produced by Maillard reaction of asparagines and reducing sugars when foods are processed at high temperature. Though the acrylic acid pathway in the formation of acrylamide is popular in fried foods, it seems only of marginal importance probably because of the limitation of free ammonia and necessity of relatively high temperature for the reaction to proceed efficiently.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第2期160-163,共4页
Journal of the Chinese Cereals and Oils Association
作者简介
刘洁，女，1979年出生，博士，食品科学
通讯作者：陈芳，女，1972年出生，副教授，食品安全
