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.

The Mechanisms of Formation of Acrylamide

This paper reviews mechanisms of formation of acrylamide in fried and oven-cooked foods. It is well known that acrylamide can be produced by Maillard reaction in the reaction system of asparagines and reducing sugars at high temperature. And acrolein can be formed directively from degradative pathway of fats or from recombination of simple aldehydes produced by fats, proteins and carbohydrates when heated at high temperature, thus also formed acrylamide. But the research on pre-emptive treatments/processes for limiting acrylamide in food is still on progress.