摘要
食品热加工过程生成的丙烯酰胺与5-羟甲基糠醛严重影响人们的身体健康。研究这两种物质的毒性、形成机理以及抑制方法,有助于合理控制热加工工艺,改善热加工食品的安全性,开发新的抑制方法。本文评述了丙烯酰胺与5-羟甲基糠醛的毒性、形成机理、检测及抑制方法,总结了目前抑制方法存在的问题,提出未来将朝着能同时抑制多种潜在毒性的美拉德反应产物的可能途径发展。
Acrylamide and 5-hydroxymethylfurfural formed in thermal treatment of foods have serious harmful impacts on consumers＇ health.Thorough research on their toxicity and formation mechanism,and approaches to detecting and inhibiting them can contribute to rational utilization of heat treatment processes,improving the safety of thermally processed foods,and exploiting new methods for inhibiting their formation.In this review,the toxicity,formation mechanisms,and inhibitory methods of acrylamide and 5-hydroxymethylfurfural are documented.The existing problems involved in the inhibition methods are summarized.In the future,the development of inhibition methods should be focused on simultaneously inhibiting multiple Maillard reaction products with potential toxicity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第13期257-264,共8页
Food Science
基金
国家自然科学基金青年科学基金项目(31301484)
湖南省自然科学基金青年项目(2015JJ3082)
湖南农业大学青年科学基金项目(12YJ09
14QN11)
关键词
丙烯酰胺
5-羟甲基糠醛
毒性
美拉德反应
抑制
acrylamide
5-hydroxymethylfurfural
toxicity
Maillard reaction
inhibition
