(食品质量和 与安全研讨会)Effect of lipid pyrolysis products on acrylamide formation.pptx

第一届北方食品质量与安全研讨会Effect of lipid pyrolysis products on acrylamide formationPengpu WangCollege of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable ProcessingKey Laboratory of Fruits Vegetables Processing, Ministry of Agriculture China Agricultural University, Beijing 100083, ChinaContents Introduction Acrylamide formed in food processing A review on the effect of lipid on the formation of acrylamide Effect of lipid pyrolysis on acrylamide formation In a food matrix system In a model system Conclusion and future look Acrylamide Acrylamide (AA) is an important industrial chemical, most acrylamide is used to synthesize polyacrylamides,which has been widely used as a flocculating agent in water treatment, as an ingredient in several cosmetic formulations and a chemical reagent in molecular biology research. AA was classified as a Group 2A carcinogen (probable human carcinogen) by the IARCHuman Neurotoxin Mutagenesis Genotoxicity Reproductive toxicity Potential carcinogenAnimalsThe structural formula of AAXu et al., Food Chem Toxicol. 69:1-12, 2014; IARC. Some industrial chemicals. 60: 435, 1994 Acrylamide In April 2002, the Swedish National Food Authority and the University of Stockholm jointly proclaimed that significantly higher level of AA was produced in high-temperature ( 120°C) processed foods rich in carbohydrate. 0.5 μg/L AA is present in many commonly consumedfoods, such as bread, fried foods, and coffee etc.SNFA. Information about Acrylamide in Food.24th April 2002.www.slv.se.Acrylamide formationFoods rich in carbohydrateDoes lipid has an effect on AA formation?Fig 1. The pathways of AA formation in carbohydrate-rich foodsMottram et al., Nature. 419:448-449, 2002; Stadler et al., Nature. 419:448-449, 2002Effect of lipid on the formation of acrylamideFoods rich in lipid Proposed formation pathways Acrolein/Acroleic acidFig 4. Formation of acrylamide by hydrolysis of triacylglycerol and monoacylglycerolGertz