食品中丙烯酰胺的研究进展(食品安全综述)摘要.docVIP

食品中丙烯酰胺的研究进展 摘要：关键词：The Latest Reaserch Progress of Acrylamide in Food LIU Shuang (Sichuan Agricultural University，Food science， Abstract：The acrylamide in food results from maillard reaction which is made by heating food that rich in carbohydrates and amino acid. Because of its neurotoxicity, reproductive toxicity and carcinogenicity, great concerns have been raisen since it first rose to prominence as a contaminant in food in 2002. The character, exposure in food, metabolism way, the toxicity, the determination methods and the way to reduce the content of acrylamide are over