热加工食物中糠醛类化合物的剂量安全与减控研究进展

糠醛类化合物作为美拉德反应的中间过程产物之一,在各类热加工食品中广泛存在,其中羟甲基糠醛和糠醛是最常见的2种糠醛类化合物,而反应物种类、加工方式、贮藏条件、水分活度、pH等因素都会影响其产生与积累。目前围绕糠醛类化合物展开的安全性报道并不多见且并未得出一致的结论,少量报道指出了低浓度糠醛类化合物的有益作用和高浓度的不良影响。基于糠醛类化合物在食物中分布的广泛性、多样性,以及潜在的安全风险,考虑到食物中糠醛类化合物的过量暴露可能会给人体带来健康风险,因此有必要对其进行系统的安全性评价并对其含量加以减控。本文旨在归纳包括乳制品在内的各种热加工食物中糠醛类化合物的分布情况,围绕国内外糠醛类化合物的安全性研究现状、减控技术展开综述,以期为食品质量安全控制提供理论参考。

Research progress on dose safety and mitigation strategy of furfural compounds in heat-processed food

Furfural compounds are widely distributed in various types of heat-processed foods as one of the intermediate process products of the Maillard reaction, among which 5-hydroxymethylfurfural and furfural are the two most common compounds. The production and accumulation of furfural compounds can be affected by factors such as reactant type, processing and storage conditions, water activity, pH, etc. There are limited safety reports related to furfural compounds, and no consistent conclusion has been reached. A few reports have pointed out the beneficial effects of low concentration of furfural compounds and the adverse effects of high concentration. Due to the wide diversity of furfural compounds in food and their potential safety risks, excessive exposure in food may pose an ingestion risk to humans,, there is a need to reduce and control their exposure. This paper aims to summarize the distribution of furfural compounds in various heat-processed foods including dairy products, review the current status of safety research at home and abroad, explore the mitigation strategy of furfural compounds, so as to provide theoretical references for food quality and safety.