中药材及食品中丙烯酰胺的检测及抑制方法的 研究进展

丙烯酰胺是一种有毒化合物,具有潜在致癌、遗传、神经、生殖和发育毒性。据文献报道,长期接触丙烯酰胺可严重影响人体健康。中药材及食品中富含氨基酸和还原糖等物质,为丙烯酰胺的生成奠定了物质基础;中药材及食品的加工过程,为丙烯酰胺的生成奠定了条件基础。所以丙烯酰胺在中药材及食品中普遍存在。研究丙烯酰胺的毒性、检测、形成和抑制(消除)方法,对优化中药材及食品加工工艺、提高中药材及食品的质量和食用安全水平具有科学指导意义。本文对丙烯酰胺的毒性、检测和抑制方法进行总结归纳,并对目前检测和抑制方法进行比较和展望,以期为中药材及食品的科学安全加工提供参考。

Research progress on detection and inhibition methods of acrylamide in Chinese traditional medicines and foods

Acrylamide is a toxic compound, which is commonly considered as a genotoxin, neurotoxin, reproductive and developmental toxins and probable carcinogen. It is reported that long-term exposure to acrylamide can seriously affect human health. Acrylamide is usually occurred in Chinese herbal medicines and foods because the presence of a mount of reducing sugars and amino acids, and the processing process for them. The investigations on the toxicity, detection, formation and inhibition (elimination) methods of acrylamide are very important for optimizing the processing craft and improving the quality and safety level of Chinese herbal medicines and foods. The toxicity, detection and inhibition (elimination) methods for acrylamide were summarized in this paper, and the current detection and suppression methods were compared and expected, so as to provide references for the processing of Chinese herbal medicines and foods.