煎炸、烤制食品中丙烯酰胺形成与控制

丙烯酰胺是由蔗糖、天门冬酰胺等食物中的天然成分,经不合理加热形成的一类化学性致癌物.厨房里的煎炸、烤制处理均可能形成丙烯酰胺.通过了解丙烯酰胺的形成过程、影响因素及其在食物中的分布规律,从而探讨应当采取的控制措施,为改进烹调工艺和食物制作过程服务.

The Formation and Control of Acrylamide in Baked, Fried and Roasted Food

Acrylamide, a natural composition in food made of sugarcane and lucid asparagus amide, can be changed into a kind of chemical substance which is able to cause cancers after unsound heating. The baking, frying and roasting treatment in the kitchen may form acrylamide. By finding out the formation process of acrylamide, its affecting factors and distribution patterns in food it is possible for us to explore what control measures should be taken, thus improving the cooking technology and the food preparation process.