摘要
丙烯酰胺是一种神经毒素及对人可能的致癌物质。研究发现,高温加热的多种食品中含有高剂量的丙烯酰胺。本文重点介绍了国际上关于丙烯酰胺毒理学,风险评估,以及食品加工过程中形成机理方面的研究进展,讨论了进一步的研究工作。旨在为我国食品中丙烯酰胺的研究提供一定的理论和方法参考,进一步控制或减少食品加工中丙烯酰胺的形成,降低我国人群丙烯酰胺的膳食暴露水平,促进食品安全发展,保护消费者健康。
Acrylamide is a neurotoxin and a probable human carcinogen. It was reported that many heat-processed foods contained relatively high levels of acrylamide. The paper reviewed the international research development of acrylamide toxicology, risk assessment and its formation mechanism in food.Furthermore, some further research work was envisaged. So as to supply certain theory and method references for studying acrylamide in Chinese foods, to control or reduce the acrylamide formation in food processing, to decrease the Chinese diet exposure level of acrylamide and to promote the development of food safety and protect consumers health.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期247-251,共5页
Food Science
基金
"十五"国家重大科技专项(2001BA804A42)
