焙烤食品中丙烯酰胺減控的研究進(jìn)展

摘 要：丙烯酰胺是食品加熱過程中形成的一種污染物，具有遺傳毒性、神經(jīng)毒性與致癌性。焙烤產(chǎn)品是丙烯酰胺的風(fēng)險(xiǎn)食品類別之一。本文結(jié)合近年來的研究成果，總結(jié)焙烤食品中丙烯酰胺形成的典型影響因素及減控措施，以期為更好地控制焙烤食品丙烯酰胺含量提供參考。

關(guān)鍵詞：焙烤食品；丙烯酰胺；減控

Research Progress on Reducing and Controlling Acrylamide in Baked Food

HU Jiaying

（Guangdong Polytechnic of Science and Trade， Guangzhou 510430， China）

Abstract： Acrylamide is a contaminant produced in the thermal processing of food， it has genotoxicity， neurotoxicity and carcinogenicity. Baked food is one of the risk food categories for acrylamide. This article summarizes the typical influencing factors and control measures of acrylamide formation in baked food based on recent researches， in order to provide reference for better control of acrylamide content in baked food.

Keywords： baked food; acrylamide; reduce and control

丙烯酰胺是咖啡、土豆和谷物等在熱加工過程中形成的一種食品污染物，具有一定的遺傳毒性、神經(jīng)毒性和致癌性。（剩余9602字）