学术
摘 要:
阐述了食品在油炸、煎炸和焙烤等高温加工条件下丙烯酰胺几种可能的产生机理。目前公认的主导机理是天冬酰胺酸和还原糖在高温加热过程中通过美拉德反应生成丙烯酰胺，另外丙烯醛、丙烯酸、3-氨基丙酰胺、丙酮酸等也是丙烯酰胺产生的可能前体，是丙烯酰胺在食品中存在的可能原因，以期通过揭示食品中丙烯酰胺的形成机理，为抑制／消除食品中丙烯酰胺研究的开展提供依据。[著者文摘]
文章出处:
《北京联合大学学报：自然科学版》-2007年21卷3期 -62-67页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1005-0310（2007）03-0062-06
The Mechanisms of the Formation of Acrylamide in Foods
QIN Fei （Beijing Key Laboratory of Biological Active Materials and Functional Food, Beijing Union University, Beijing 100083, China）
Abstract:
The mechanisms of the formation of acrylamide in fried and oven-cooked foods were reviewed. The link of acrylamide in foods to the Maillard reaction and, in particular, to the amino acid asparagine has been a major step forward in elucidating the first feasible chemical route of formation during food preparation and processing. Other probable minor pathways have also been proposed, including acrolein, acrylic acid, 3-aminopropionamide and pyruvic acid. These are expected to provide scientific knowledge that will help to carry out studies to restrain or eliminate the acrylamide in foods.[著者文摘]
Key words:
acrylamide ; formation ; mechanisms
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