非热加工消减水产品致敏性及其评价方法的研究进展

水产品过敏是一个重要的食品安全问题。非热加工技术作为食品新型绿色加工手段逐渐应用于降低水产品致敏性的研究领域。故本文简略介绍了食物过敏，综述了辐照、超声波、超高压、低温等离子体、糖基化处理、酶解法等非热加工技术消减水产品致敏性和血清学、模拟消化、细胞实验、动物实验等水产品致敏性评价方法，为低致敏性水产品的开发提供参考和指导。

Reduction of Allergenicity of Aquatic Products by Non-Thermal Processing and the Evaluation Methods of Allergenicity of Aquatic Products: A Review

Aquatic product allergy is an important food safety problem. As a new green food processing method, non-thermal processing technology is gradually applied to the research field of reducing the allergenicity of aquatic products. Therefore, this paper briefly introduces food allergy, and summarizes the non-thermal processing technologies such as irradiation, ultrasound, ultra-high pressure, low-temperature plasma, glycosylation treatment and enzymatic hydrolysis to reduce the allergenicity of aquatic products and the allergenicity evaluation methods of aquatic products such as serology, simulated digestion, cell experiment and animal experiment, so as to provide reference and guidance for the development of aquatic products with low allergenicity.