食品中的丙烯酰胺和其形成机制_刘稷燕.pdfVIP

1 化 学 进 展 Vol. 1 No. 2004 11 PROGRESS IN CHEMISTRY Nov. , 2004 食品中的丙烯酰胺及其形成机制* 刘稷燕 江桂斌* * ( 中国科学院生态环境研究中心 环境化学与生态毒理学重点实验室 北京100085) 2002 年瑞 国家食品管理局和一个科研小组共同指出淀粉性食品在高温烹调过程中会产生 有毒化合物) ) ) 丙烯酰胺, 并提出了几种可能的形成机制围绕这个课题, 世界各国的科学家们进行了大量 的研究工作, 本文即对食品中的丙烯酰胺研究进行了综述 丙烯酰胺 食品 形成机制 : O 2317; TS201. : A : 1005-281X( 2004) 0- 1000-08 Acrylamide in Foodstuffs and Its Formation Mechanism * * Liu Jiyan Jiang Guibin ( Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China) Abstract In 2002, the Swedish National Food Administration and a research group announced that a toxic compound, acrylamide, is formed in starch-rich foods during preparation procedure and cooking at high temperatures. Several possible mechanisms were suggested. Based on this, widely research has been carried out in different countries. The study on acylamide in foods is reviewed in this paper. Key words acrylamide; foodstuffs; formation mechanism , 2002 4 24 , ( NFA) , , , , [1] , , DNA , , , P , , , ( IARC) / 0 ( Group 2A) , acrylamide, propenamide, ethylene carboxamide, acrylic amide vinyl : 2003 9 , : 2003 11 * (2001 BA804A19) * * e-mai