食品中丙烯酰胺风险评估及其形成机理研究进展

丙烯酰胺是一种神经毒素及对人可能的致癌物质。研究发现,高温加热的多种食品中含有高剂量的丙烯酰胺。本文重点介绍了国际上关于丙烯酰胺毒理学,风险评估,以及食品加工过程中形成机理方面的研究进展,讨论了进一步的研究工作。旨在为我国食品中丙烯酰胺的研究提供一定的理论和方法参考,进一步控制或减少食品加工中丙烯酰胺的形成,降低我国人群丙烯酰胺的膳食暴露水平,促进食品安全发展,保护消费者健康。     

丙烯酰胺毒性及油炸食品丙烯酰胺抑制方法研究进展

丙烯酰胺是富含碳水化合物和氨基酸的食品在高温加热下发生美拉德反应产生的,其对人体有一种潜在致癌作用.综述了丙烯酰胺的一些毒性,以及抑制油炸食品中丙烯酰胺产生的一些方法.     

食品中丙烯酰胺形成的影响因素研究进展

高温加工食品中的丙烯酰胺问题已引起世界各国的高度重视。由于其神经、生殖、遗传毒性及潜在的致癌性,各国科学家对丙烯酰胺含量的影响因素进行了大量的研究。食品中丙烯酰胺的含量会受到加热温度、pH、水分含量等多种因素的影响,文中对各国科学家在这些方面的研究进行了综述,旨在为进一步控制或减少食品加工中丙烯酰胺的形成提供参考,降低我国人群丙烯酰胺的膳食暴露水平。     

高温加工食品中丙烯酰胺抑制技术研究进展

淀粉类食品在高温加工过程中产生丙烯酰胺的问题已引起世界各国的普遍关注。如何抑制其产生成为国际研究热点。本文简要综述了高温加工食品中阿烯酰胺形成机理，并重点讨论了影响丙烯酰胺产生的因素和抑制技术。     

食品中丙烯酰胺形成机理的研究进展

综述了当前研究富含淀粉的食品在油炸、煎炸和焙烤等高温加工工艺形成丙烯酰胺的几种可能的反应机理.目前获得的公认研究结果是:天冬酰胺酸与还原糖发生美拉德反应,是大量的丙烯酰胺形成的主要途径;另外食品中的油脂、蛋白质和碳水化合物等成分在高温下条件下反应,生成丙烯醛,进而形成丙烯酰胺,是其在食物中存在的另一原因.本文希望通过揭示高温食品中丙烯酰胺形成的机理,能促进关于食品中有效地抑制/消除丙烯酰胺形成研究的进一步开展.     

高温加工食品丙烯酰胺抑制技术

淀粉类食品在高温加工过程中产生丙烯酰胺的问题已引起世界各国的普遍关注,如何抑制其产生成为国际研究热点。本文简要综述了高温加工食品中丙烯酰胺形成机理,并重点讨论了影响丙烯酰胺产生的因素和抑制技术。     

利用微生物及其产生的酶控制食品中丙烯酰胺的形成

丙烯酰胺是高温加工食品中一种常见的对人体有潜在危害的化学物质,其主要通过美拉德反应生成,但美拉德反应对改善食品色泽、风味等起到重要作用,因此如何有效抑制食品中丙烯酰胺的形成成为国内外研究热点。利用微生物对原料进行预处理具有抑制食品中丙烯酰胺形成的作用。文章简要介绍了食品中的丙烯酰胺以及微生物抑制丙烯酰胺形成的主要途径,重点阐述了微生物预处理在食品加工过程中抑制丙烯酰胺形成的研究,旨在为今后食品中丙烯酰胺的减控研究提供参考。     

食品中丙烯酰胺的控制措施研究进展

该文阐述了食品中丙烯酰胺的毒性与控制方法。在食品加工过程中可以通过控制温度、加热时间、添加相关抑制剂等方法对丙烯酰胺加以控制。食物在油炸、烘焙等高温条件下容易产生丙烯酰胺,主要产生途径是美拉德反应,因此,食用薯条、面包等油炸、焙烤食品会摄入丙烯酰胺。丙烯酰胺具有神经毒性、生殖毒性、基因毒性、致癌性等,需要选择合适的方法控制其产生。     

食品中丙烯酰胺的含量及其形成机理

2002年瑞典国家食品管理局和斯德哥尔摩大学从高温加工的淀粉类食品中发现了较高含量的丙烯酰胺。食品中丙烯酰胺对人体健康的潜在危害引起了国内外的普遍关注。本文主要介绍食品中丙烯酰胺的含量及其形成机理。     

热加工食品中丙烯酰胺的形成机理和风险分析

阐述了食品中丙烯酰胺产生的机理.丙烯酰胺是一种具有神经毒性的小分子化合物,它主要由游离的天门冬酰胺在食品加工过程中通过美拉德反应形成.天门冬酰胺和碳水化合物是形成丙烯酰胺必需的物质基础,高温(高于120 ℃)则是丙烯酰胺形成的关键条件,加工方式、水活度、pH值等因素也影响其形成.目前食品中丙烯酰胺的分析主要采用气相色谱-质谱法(GC-MS)与液相色谱-串联质谱联用技术(LC-MS/MS).作者对丙烯酰胺的分析方法进行了研讨并对丙烯酰胺的毒理学和食用含有丙烯酰胺食品的风险进行了讨论.     

Amino phospholipids and lecithins as mitigating agents for acrylamide in asparagine/glucose and asparagine/2,4-decadienal model systems

The role of amino phospholipids and lecithins for mitigating acrylamide formation in asparagine/glucose and asparagine/2,4-decadienal model systems was analysed in order to explore the possibility of the use of these common additives in decreasing acrylamide content in heated foodstuffs. Dipalmitoylphosphatidylethanolamine (PE), but not dipalmitoylphosphatidylcholine (PC), decreased the acrylamide determined in both model systems. In addition, the protective effect depended on the concentration of the amino phospholipid and was higher in the asparagine/glucose system than in the asparagine/2,4-decadienal system. In fact, the protection offered by PE was similar to that of glycine, therefore suggesting that both compounds had similar protective mechanisms, more likely as a consequence of the presence of a nucleophilic primary amino group in their molecules. However, ethanolamine was more protective than PE in the asparagine/glucose system and less protective than PE in the asparagine/2,4-decadienal system, which might be related to the different hydrophilic nature of both compounds. Analogously to PE, soybean and egg lecithin also mitigated acrylamide formation, mainly in the asparagine/glucose system. All these results point to lecithins as potential acrylamide mitigating additives in the formulation of food products. They may also be used in combination with amino acids and proteins.     

Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries

Acrylamide formation in foodstuffs is subjected to different influencing factors. This study investigates the specific impact of both oil oxidation and oil hydrolysis on the formation of this probable human carcinogen. This was achieved using two heating methodologies. The first one was based on a closed stainless steel tubular reactor, in which different homogenized potato powder mixtures were heated. Doing so, possible changes in the altered heat transfer properties of the oil upon degradation are excluded since direct contact between the food and the heat medium is eliminated. The results obtained from these experiments were compared with standardized French fry preparation trials. Using both heating methodologies, acrylamide formation was proven to be independent upon oil oxidation and hydrolysis status in the experimental conditions used. More specifically, no evidence from the experimental results could be found that, due to oxidative or hydrolytic oil degradation, heat transfer properties of the oil were changed in such an extent that acrylamide formation during French fry preparation would be significantly influenced. Finally, it could be concluded that the investigated oil degradation products, such as glycerol, mono-, and diacylglycerols, did not significantly influence the acrylamide formation.     

食品中丙烯酰胺分析的样品前处理技术

近年来,关于食品中丙烯酰胺危害食品安全的问题倍受关注,在检测过程中,样品的前处理技术直接影响检测的效率和准确率。综述了近年来食品中丙烯酰胺分析的样品前处理技术,对加速溶剂萃取和固相微萃取等新技术进行了评述,并对食品中丙烯酰胺分析的前处理技术的发展方向进行了讨论。     

热加工食品中丙烯酰胺残留及安全性评价

自从2002年发现某些热加工食品中含有丙烯酰胺以来,世界上许多国家的科学家围绕这个问题进行了很多的研究工作.本文阐述了丙烯酰胺在食品加工中的形成机制和在食品加工过程中的残留和安全性评价,并提出了在食品加工中降低丙烯酰胺含量的一些措施.     

Analytical methods for the determination of acrylamide in food products: a review

In early 2002, the Swedish National Food Administration reported high acrylamide levels in heat-treated carbohydrate-rich foods. Consequently, intensive activity began examining the many different types of food, and thousands of analyses have been undertaken world wide. Measurement data have been published in many different types of media. Within this flood of publications, there are only a limited number of articles concerned with the technical aspects of the measurements. This review focuses on the state-of-the-art in the analysis of acrylamide in foodstuffs. It covers information on methods from peer-reviewed articles and other sources (e.g. a survey carried out among official and private laboratories of the Member States of the European Union). Alternative methods are presented and discussed alongside the more common measurement techniques for acrylamide in foodstuffs. Special attention is given to sample preparation. The greatest differences between the analytical methods was for acrylamide extraction and clean-up. The influence of different extraction techniques or extraction solvents/solvent mixtures on the measurement results has not yet been fully investigated. There is also a lack of understanding about the sample clean-up. Since both might have a large impact on the results of the analysis, this review should also be considered as a basis for further investigations.     

Internal doses of acrylamide and glycidamide in mice fed diets with low acrylamide contents

The formation of acrylamide during heating of certain foodstuffs constitutes a potential health hazard. The health risk assessment should be based on knowledge about the relation between dietary exposure to acrylamide and internal doses of acrylamide and its genotoxic metabolite glycidamide. The primary aim of this study in mice was to measure these relationships at low levels of acrylamide intake through the diet. A secondary aim was to clarify which extraction method should be used when analyzing acrylamide in food in order to obtain a correct measure of the acrylamide that is available for absorption. In the analysis procedure, alkaline extraction has earlier shown much higher measured acrylamide levels in certain foods compared to water extraction. In this subcronic study the administered diets were composed to give five levels of acrylamide intakes between 3 and 50 mug/kg body weight per day (calculated on figures obtained after water extraction). Internal doses of acrylamide and glycidamide were measured through hemoglobin (Hb)-adducts. The results showed linear relationships between the exposure of acrylamide and Hb-adduct levels from both acrylamide and glycidamide at these low exposure levels. The study also showed that the "extra" acrylamide measured with alkaline extraction does not correspond to bioavailable acrylamide.     

In GC-MS, acrylamide from heated foods may be coeluted with 3-hydroxy propionitrile

Using the widely applied GC-MS method for direct analysis of acrylamide in heated foods, 3-hydroxy propionitrile (3-HPN) may be coeluted with acrylamide causing falsely high acrylamide values. Since it is often virtually the only peak in the gas chromatogram, such coelution is unexpected. 3-HPN was found in pears, apples, plums and tomatoes, independently of whether these were heated; in a sample of pears it quantitated as 2,800 μg/kg apparent acrylamide. Breakfast cereals, muesli and bakery ware with fruits may contain 3-HPN. The problem can be solved by tuning the chromatographic conditions to separate the two components or by a stationary phase other than the Carbowaxes usually used.     

Verification of the findings of acrylamide in heated foods

We report here the first confirmation of the recent Swedish findings of acrylamide in heated foods. The verification exercise used an LC-MS/MS method developed for the purpose as well as an established GCMS method for acrylamide analysis. LC-MS/MS was suitable for the direct determination of acrylamide in aqueous extracts of foods by isotope dilution mass spectrometry (IDMS) using triply deuterated acrylamide. Some food matrices were not suited to the new method and mixed-mode solid-phase extraction (SPE) was used to clean these extracts. The foods tested included UK versions of some of the key food groups analysed in Sweden. Also tested were some foods heated under home-cooking conditions. There was good agreement between the LC-MS/MS results and the GC-MS results and the levels of acrylamide found here were similar to those reported for the corresponding foods analysed in the Swedish study. The analyses confirmed that acrylamide is absent from the raw or boiled foods but present at significant levels in fried, grilled, baked and toasted foods. The highest result was 12000 μg kg -1 acrylamide in overcooked oil-fried chips.     

油炸马铃薯片中丙烯酰胺形成的影响因素的研究

丙烯酰胺是富含碳水化合物和氨基酸的食品经高温加热发生美拉德反应而产生的,但有关影响丙烯酰胺形成因素的研究却较少。探讨了油炸温度、原料中还原糖和氨基酸含量、鲜薯切片浸泡液的柠檬酸浓度、油炸前薯片的水分含量及抗氧化剂和油的使用时间对丙烯酰胺形成的影响。结果表明:原料中还原糖和氨基酸含量越高,产品中生成的丙烯酰胺就越多;油炸温度越高,产品中丙烯酰胺含量也相应越高;浸泡液柠檬酸浓度越大,产品中丙烯酰胺含量越低;而随着半成品中含水量的降低,产品中的丙烯酰胺含量也逐渐减少;在油中添加不同浓度的BHT和TBHQ以及采用使用时间不同的油,对加工出来的薯片之间丙烯酰胺含量没有显著的影响。     

Nonisothermal kinetics of acrylamide elimination and its acceleration by table salt--a model study

ABSTRACT:  Acrylamide was applied onto table salt and heated in a glass reaction vessel within the temperature range 50 to 210 °C with a heating rate of 2 °C/min in order to study the influence of temperature and table salt on acrylamide elimination. For comparison purposes, pure acrylamide was also heated at the same conditions to 190 °C. Both systems were analyzed for acrylamide amount by GC-MS. During heating, the amount of acrylamide in contact with table salt decreased from 99.9 to 67.7 μg while the amount of acrylamide without table salt decreased from 99.9 to 81.3 μg, obviously due to polymerization reactions taking place in both studied systems. Comparing the results it was found that table salt has substantial catalytic effects on the polymerization reactions. Based on the treatment of experimental results, the parameters characterizing the kinetics of acrylamide polymerization, for example, the rate of its elimination at nonisothermal conditions, have been obtained, also making possible the calculation of rate constant values for any temperature in isothermal regime. As concluded, the polymerization may represent one of conceivable pathways of acrylamide elimination in a real food matrix.