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Position: Home > Articles > Factors influencing acrylamide formation during frying of food and their reduction Jiangsu Journal of Agricultural Sciences 2011,27 (6) 405-410

油炸食品中丙烯酰胺形成的影响因素及其控制措施

作  者:
钮福祥;徐飞;孙健;岳瑞雪;朱红
单  位:
江苏徐淮地区徐州农业科学研究所
关键词:
丙烯酰胺;油炸食品;影响因素;控制措施
摘  要:
食品中的丙烯酰胺是富含碳水化合物和氨基酸的食物经高温加热发生美拉德反应而产生的,这一问题已引起世界各国的普遍关注,如何减少丙烯酰胺的产生成为国际研究热点。该文综述了丙烯酰胺的一些基本性质、毒性、人体暴露、形成机理和检测方法,并重点阐述了高温油炸食品产生丙烯酰胺的影响因素及其控制技术,为减少油炸食品中丙烯酰胺含量,建议食品生产企业推广真空油炸技术。
译  名:
Factors influencing acrylamide formation during frying of food and their reduction
作  者:
NIU Fu-xiang,XU Fei,SUN Jian,YUE Rui-xue,ZHU Hong(Xuzhou Institute of Agricultural Sciences of the Xuhuai District,Institute of Sweetpotato Research,Chinese Academy of Agricultural Sciences,Xuzhou 221121,China)
关键词:
acrylamide;fried food;influencing factor;reduction technology
摘  要:
Consistent evidence has suggested that acrylamide is formed in starch-rich food during maillard reaction.The formation and reduction of acrylamide in high-temperature fried food has attracted worldwide attentions.In this paper,the exposure limit of acrylamide in food,the characteristics,toxicity,formation mechanisms,and influencing factors and reduction technology were briefly reviewed.Vacuum-frying technology should be adopted in the food processing.

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