摘要
丙烯酰胺是一种对人有神经毒性和潜在致癌性的化合物,自2002年被报道在一些高温加工的淀粉类食品中有较高含量后,引起各国学者的广泛研究。综述了煎炸和焙烤食物加工过程中油脂对丙烯酰胺形成的影响,主要包括油炸食品加工参数、油脂种类、油脂氧化和抗氧化剂对丙烯酰胺形成的影响,以及油脂热解产物对丙烯酰胺形成的影响及其可能机制。同时展望了今后的研究方向,旨在为从油脂角度控制丙烯酰胺的形成提供参考。
Acrylamide is known to be neurotoxic and potentially carcinogenic to human. It has been widely re- searched by many researchers all over the word since it was reported that significantly higher acrylamide level was produced in high - temperature processed staple food in 2002. This paper summarized the effect of lipid on acrylamide formation in the process of frying and baking foods, including the influence of processing parameters of fried food, lipid types, lipid oxidation, antioxidant on formation of acrylamide and the effect of pyrolysis product on acrylamide formation and its possible mechanism. Meanwhile, the research direction were prospected to provide a theoretical basis for controlling of acrylamide formation in terms of lipid.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第2期140-146,共7页
Journal of the Chinese Cereals and Oils Association
基金
973计划(2012CB720805)
国家自然科学基金优秀青年基金(31222044)
关键词
丙烯酰胺
油脂
煎炸
焙烤
acrylamide,lipid, frying, baking
