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食品中丙烯酰胺阻断和消除研究进展 被引量：2

Progress on Blocking-Up and Removing of Acrylamide in Foods
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摘要 丙烯酰胺由于其潜在毒性和致癌性受到广泛关注,如何控制食品加工过程中丙烯酰胺的产生成为研究的热点。对国内外近10年有关食品中丙烯酰胺阻断和消除方面的研究进展进行总结。 Acrylamide has caused wide concerns due to its potential genetoxicity and neurotoxicity. Therefore, how to determinate the acrylamide produced in foods is an important problem. The research progress on blocking-up and removing of acrylamide in food during nearly 10 years all over the world had been summarized in this article.
作者 张丽敏 张昕 左洁 徐志祥
机构地区 山东农业大学食品科学与工程学院
出处 《食品研究与开发》 CAS 北大核心 2012年第7期228-230,共3页 Food Research and Development
基金 国家自然科学基金项目(31071543) 泰安市大学生科技创新项目(2011D2005)
关键词 丙烯酰胺 阻断 消除 控制 acrylamide blocking-up removing control
分类号 TS201.2 [轻工技术与工程—食品科学]
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参考文献12

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共引文献9

同被引文献17

  • 1刘红河,陈春晓,柳其芳,何彩,刘小立.高效液相色谱法测定淀粉类食品中丙烯酰胺研究[J].中国卫生检验杂志,2004,14(6):691-693. 被引量：16
  • 2蔡智鸣,王振,史馨,曾盈,王枫华,厉曙光.油炸及烧烤食品中丙烯酰胺的HPLC测定[J].同济大学学报（医学版）,2006,27(5):10-12. 被引量：21
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  • 9黄鹭强,张丽萍,林清强,李明霞.油炸薯类脆片丙烯酰胺形成的影响因素研究[J].福建师范大学学报（自然科学版）,2010,26(5):82-85. 被引量：3
  • 10王玉飞,李继革.化学电离GC/MS法快速测定食品中丙烯酰胺含量[J].中国卫生检验杂志,2010,20(12):3210-3211. 被引量：1

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食品研究与开发
2012年 第7期

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