| 食品中丙烯酰胺研究进展 |
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| 引用本文： | 陈芳,袁媛,刘野,胡小松.食品中丙烯酰胺研究进展[J].中国粮油学报,2006,21(2):124-128. |
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| 作者姓名： | 陈芳 袁媛 刘野 胡小松 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 丙烯酰胺是一种对人体有神经毒性和潜在致癌性的物质,2002年首次发现在高温油炸后的富含碳水化合物食品中存在,并引起了世界各国研究者的广泛关注.本文就丙烯酰胺的性质、食品中丙烯酰胺的研究渊源、分析方法、含量分布、形成机制以及工艺控制等方面的研究进展进行了综述,并提出今后的深入研究方向.
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| 关 键 词： | 丙烯酰胺 食品 分析 形成机制 |
| 收稿时间： | 2005-05-18 |
| 修稿时间： | 2005-05-18 |
Recent Research on Acrylamide in Food |
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| Chen Fang,Yuan Yuan,Liu Ye,Hu Xiaosong.Recent Research on Acrylamide in Food[J].Journal of the Chinese Cereals and Oils Association,2006,21(2):124-128. |
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| Authors: | Chen Fang Yuan Yuan Liu Ye Hu Xiaosong |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083 |
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| Abstract: | Acrylamide is a neurotoxic and potentially carcinogenic chemical which was discovered unexpectedly in 2002 in certain foods rich in carbohydrates and cooked at high temperature. Scientists all over the world comprehensively pay attention to this issue. The recent situation of research on Acrylamide characteristics, analysis method, level in foods, formation mechanism and control technology are reviewed in this paper. In addition, some important fields about Acrylamide for further study are put forward. |
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| Keywords: | acrylamide food anaylsis formation mechanism |
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