焙炒咖啡中丙烯酰胺的研究现状

咖啡在高温(200~250℃)焙炒加工过程中会产生一定量潜在的致癌物质丙烯酰胺。实验研究表明,短期接触大量丙烯酰胺会对人和动物的中枢神经造成损伤,人体长期小剂量接触丙烯酰胺会表现为四肢末端麻木、无力。咖啡焙炒加工过程中产生的丙烯酰胺除了通过天门冬酰胺途径生成以外,还可以由丙烯醛途径生成。其中影响咖啡中丙烯酰胺形成的主要因素有咖啡类型、咖啡的焙炒温度和时间。本文对控制丙烯酰胺形成途径的研究进展进行了相关阐述,并对焙炒咖啡中丙烯酰胺的进一步研究提出建议。

Research status of acrylamide in roasted coffee

Coffee can produce a certain amount of acrylamide which is potential carcinogenica during the process of roasting under high temperature(200~250°C). Experimental researchs showed that short-term contact with a lot of acrylamide could damage central nervous of human beings and animals. If human beings were exposed to little doses of acrylamide in long-term, limb numbness and weakness would also happen to them. Acrylamide from the process of roasting were created by either asparagine route or acrolein route. And the major factors in the formation of acrylamide when roasting coffee beans were the types of coffee, the roasting temperature and the roasting time. This article describes the research progresses of controlling the ways of acrylamide formation, and throw out suggestions for further researches on the formation of acrylamide. This article may also have an important influence on healthy life of human beings and the sustainable development of coffee industry.