| 食物在烹饪过程中有害物质形成与减控技术研究进展 |
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| 引用本文： | 林瑞榕,陈佳琪,刘思迪,郭泽镔.食物在烹饪过程中有害物质形成与减控技术研究进展[J].食品安全质量检测技术,2021,12(22):8918-8926. |
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| 作者姓名： | 林瑞榕 陈佳琪 刘思迪 郭泽镔 |
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| 作者单位： | 福建农林大学食品科学学院;福建农林大学中爱国际合作食品物质学与结构设计研究中心,福建农林大学食品科学学院,福建农林大学食品科学学院,福建农林大学食品科学学院 |
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| 基金项目： | 福建省区域发展项目(2019N3002)、福建省公益类科研院所专项(2019R1017-4) |
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| 摘 要： | 各式各样的烹饪方式在赋予食物不同风味的同时，也会在烹调过程中产生一些有害化合物，如丙烯酰胺、多环芳烃、醛、苯等，这些有害化合物会损害人体健康。本文系统介绍了食物不同烹饪方式（水基烹饪、油基烹饪、熏烤腌制和其他烹饪方式）的优缺点；综述了食物在不同烹饪过程中有害物质的形成与减控技术，以期为食物在烹饪过程中有害物质的控制以及产品品质的提升提供理论依据。
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| 关 键 词： | 食物 烹饪 有害物质形成 减控技术 |
| 收稿时间： | 2021/7/27 0:00:00 |
| 修稿时间： | 2021/11/24 0:00:00 |
Research progress on the formation and reduction and control of harmful substances in food during cooking |
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| LIN Rui-Rong,CHEN Jia-Qi,LIU Si-Di,GUO Ze-Bin.Research progress on the formation and reduction and control of harmful substances in food during cooking[J].Food Safety and Quality Detection Technology,2021,12(22):8918-8926. |
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| Authors: | LIN Rui-Rong CHEN Jia-Qi LIU Si-Di GUO Ze-Bin |
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| Affiliation: | College of Food Science,Fujian Agriculture and Forestry University,Fujian Fuzhou;China-Ireland International Cooperation Centre for Food Material Science and Structure Design,Fujian Agriculture and Forestry University,Fujian Fuzhou,College of Food Science,Fujian Agriculture and Forestry University,Fujian Fuzhou,College of Food Science,Fujian Agriculture and Forestry University,Fujian Fuzhou,College of Food Science,Fujian Agriculture and Forestry University,Fujian Fuzhou |
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| Abstract: | Various cooking methods not only give food different flavors, but also produce some harmful compounds during the cooking process, which can harm human health, such as acrylamide, polycyclic aromatic hydrocarbons, aldehyde, benzene and so on. These harmful compounds are seriously harmful to human body. This paper systematically introduced the advantages and disadvantages of different cooking methods of food (water-based cooking, oil-based cooking, fumigation, curing and other cooking methods) and summarized the formation and control technology of harmful substances in different cooking processes, in order to provide a theoretical basis for the control of harmful substances and the improvement of product quality. |
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| Keywords: | food cooking formation of harmful substances reduction and control technology |
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