食品中丙烯醛形成、危害及控制研究进展
食品中的丙烯醛是食品在高温加工过程中产生的内源污染物, 碳水化合物、植物油、动物脂肪和氨基酸是其形成前体。碳水化合物的高温裂解、甘油脱水、多不饱和脂肪酸的脂质氧化等过程都可以产生丙烯醛。丙烯醛可以与谷胱甘肽、DNA、蛋白质等形成加合物, 积累氧自由基, 对呼吸系统、心血管系统、生殖系统、神经系统等形成不同程度的危害。目前主要通过减少或消除前体物质、改变加工方式和条件、加入抗氧化剂、含硫和含氮化合物等清除剂对丙烯醛进行控制。本文综述了国内外在食品中丙烯醛形成的途径、对人体的危害以及控制途径方面的研究进展, 希望能为食品中有效地抑制丙烯醛形成的研究提供参考。
Acrolein is a food contaminant produced during high-temperature processing of foods and cooking using carbohydrates, lipids and amino acid as the precursors. The reaction mechanism includes retro-aldol cleavage of dehydrated carbohydrates, dehydration of glycerol and lipid peroxidation of polyunsaturated fatty acid. Acrolein can form adducts with glutathione, DNA and protein in the cells, thus disrupts the function of respiratory, cardiovascular, reproductive and nervous system etc. The mitigation pathways for acrolein in foods include: removing or reduction of the precursors for acrolein production, taking moderate technology and processing conditions, and using acrolein scavengers, such as antioxidants, S-and N-containing compounds. This article reviews the formation pathways of acrolein, its harmful effect on health and the control approach, which is in order to provide a reference for the inhibition of formation of acrolein in foods effectively.
标题：食品中丙烯醛形成、危害及控制研究进展
英文标题：Recent advances on the formation, hazardness and mitigation of acrolein in foods
作者：
邹悦瑜 暨南大学食品科学与工程系
欧仕益 暨南大学食品科学与工程系
中文关键词:丙烯醛,毒性,形成机制,控制措施,
英文关键词:acrolein,toxicity,formation,mitigation,
发表日期：2014-08-11
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