| 食品中糠醛和5-羟甲基糠醛的产生机理、含量检测及安全性评价研究进展 |
| |
| 引用本文： | 张玉玉,宋弋,李全宏.食品中糠醛和5-羟甲基糠醛的产生机理、含量检测及安全性评价研究进展[J].食品科学,2012,33(5):275-280. |
| |
| 作者姓名： | 张玉玉 宋弋 李全宏 |
| |
| 作者单位： | 中国农业大学食品科学与营养工程学院 |
| |
| 基金项目： | 国家自然科学基金项目(30972047) |
| |
| 摘 要： | 含糖丰富的食品在热加工过程中会产生大量的糠醛和5-羟甲基糠醛(HMF)，不同食品加工后所产生的糠醛及HMF的含量有所差异，但当含量超过标准时就会对人体产生危害。因此，本文对食品中糠醛和HMF的产生机理、含量检测分析及安全性评价进行综述。
|
| 关 键 词： | 糠醛 5-羟甲基糠醛 机理 含量检测 安全性 |
A Review on Formation Mechanism, Determination and Safety Assessment of Furfural and 5-Hydroxymethylfurfural (HMF) in Foods |
| |
| ZHANG Yu-yu,SONG Yi,LI Quan-hong.A Review on Formation Mechanism, Determination and Safety Assessment of Furfural and 5-Hydroxymethylfurfural (HMF) in Foods[J].Food Science,2012,33(5):275-280. |
| |
| Authors: | ZHANG Yu-yu SONG Yi LI Quan-hong |
| |
| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
| |
| Abstract: | Sugar-rich foods could generate large amounts of furfural and 5-hydroxymethylfurfural during thermal processing.During these different processes,the contents of furfural and 5-hydroxymethylfurfural were also different in foods.When the contents of furfural and 5-hydroxymethylfurfural exceeded a certain limit,it would harm human health.In this paper,the mechanisms,determination methods and safety of furfural and 5-hydroxymethylfurfural have been reviewed. |
| |
| Keywords: | furfural 5-hydroxymethylfurfural(HMF) mechanism content determination safety |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
