油炸食品中丙烯酰胺的研究进展

丙烯酰胺对动物有致癌性、神经毒性、生殖发育毒性的作用,目前,丙烯酰胺已被归为对人类很可能致癌的物质,天冬酰胺酸与还原糖发生美拉德反应是生成丙烯酰胺的主要原因。为了减少丙烯酰胺在油炸食品中的含量可采取多种措施:选择最适的原料贮藏条件、前处理、加工及烹调方式、温度、时间、pH值、添加剂种类,以及已经形成的丙烯酰胺反应。在日常生活中,可通过国家健全食品安全管理、企业完善食品安全体系和公众提高食品安全认知水平来减少和控制丙烯酰胺的摄入。

Review of the Acrylamide in Fried Food

Acrylamide indicated the potential effects of carcinogenic risk, neurotoxicity and reproductive toxicity on animals.At present, acrylamide has been classified as potentially cancer causing chemical for human beings. Maillard reaction relating to asparagine and reducing sugar is the main source of acrylamide formation. In order to reduce the content of acrylamide in fried foods may be taken a variety of measures： selecting optimum conditions for storage of raw materials, pre-treatment, processing methods of cooking, temperature, time, pH value, the type of additives, as well as the reaction of acrylamide. In daily life, intakes of acrylamide for consumers can be controlled and reduced by improving in the administration of state , optimizing of food safety system of enterprises and enhancing public cognitive level in food safety.