摘要
丙烯酰胺和5-羟甲基糠醛是热加工食品中两种常见的具有潜在安全隐患的污染物。丙烯酰胺和5-羟甲基糠醛的同步抑制是目前亟需解决的食品安全性问题。本文主要从丙烯酰胺、5-羟甲基糠醛的形成机理,影响两者形成的缓解策略两个方面进行综述。本文通过总结现有缓解策略的优异,为丙烯酰胺和5-羟甲基糠醛共同抑制方法的开发和共同抑制机理的研究提供理论性参考,也为更多研究者提供新的思路和研究方向。
Acrylamide and 5-hydroxymethylfurfural are two conventional heat-induced contaminants. Co-inhibition of acrylamide and 5-hydroxymethyl furfural is an urgent food safety problem. The paper provided a review on the formation pathways,the mitigation strategies and preventive measures of acrylamide and 5-hydroxymethyl furfural. The aim was to provide a theoretical reference for the development of common inhibitors of acrylamide and 5-hydroxymethylfurfural and their inhibition mechanism,and to provide new ideas and development directions for more researchers.
作者
张泽宇
曹雁平
朱雨辰
ZHANG Ze-yu;CAO Yan-ping;ZHU Yu-chen(Cal lege af Food and Health,Beijing Food Nutrition and Human Health High Precision Innovation Center,Beijing Technology&Business University,Beiing 100048,China;College of Food Science and Nutition Engineering,Fruit and Vegetable Processing Engineering Technology National Research Center,China Agricultural University,Beijing 100083,China)
出处
《食品工业科技》
CAS
北大核心
2020年第12期324-333,347,共11页
Science and Technology of Food Industry
基金
国家自然科学基金(31701728)
2019年基本科研(PXM2019_014213_000007)。
