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Position: Home > Articles > A Review of Acrylamide and 5-Hydroxymethylfurfural in Foods FOOD SCIENCE 2015,36 (13) 257-264

食品中丙烯酰胺与5-羟甲基糠醛的研究进展

作  者:
温超;王紫梦;石星波;邓放明
单  位:
湖南农业大学食品科技学院食品科学与生物技术湖南省重点实验室
关键词:
丙烯酰胺;5-羟甲基糠醛;毒性;美拉德反应;抑制
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。
译  名:
A Review of Acrylamide and 5-Hydroxymethylfurfural in Foods
作  者:
WEN Chao;WANG Zimeng;SHI Xingbo;DENG Fangming;Hunan Provincial Key Laboratory of Food Science and Biotechnology,College of Food Science and Technology,Hunan Agricultural University;
关键词:
acrylamide;;5-hydroxymethylfurfural;;toxicity;;Maillard reaction;;inhibition
摘  要:
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.

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