热加工食品中丙烯酰胺的形成机理和风险分析.pdf

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第 22 卷第 4 期无锡轻工大学学报 Vol. 22 No. 4

2003 年 7 月 Journal of Wuxi University of Light Industry J ul. 2003
文章编号:1009 - 038X(2003) 04 - 0091 - 09
热加工食品中丙烯酰胺的形成机理和风险分析
张根义
(江南大学食品学院,江苏无锡 214036)
摘要: 阐述了食品中丙烯酰胺产生的机理. 丙烯酰胺是一种具有神经毒性的小分子化合物,它主
要由游离的天门冬酰胺在食品加工过程中通过美拉德反应形成. 天门冬酰胺和碳水化合物是形成
丙烯酰胺必需的物质基础,高温(高于 120 ℃) 则是丙烯酰胺形成的关键条件,加工方式、水活度、
p H 值等因素也影响其形成. 目前食品中丙烯酰胺的分析主要采用气相色谱质谱法( GC MS) 与液
相色谱串联质谱联用技术(LC MS/ MS) . 作者对丙烯酰胺的分析方法进行了研讨并对丙烯酰胺的
毒理学和食用含有丙烯酰胺食品的风险进行了讨论.
关键词: 丙烯酰胺;天门冬酰胺;美拉德反应;风险性评价
中图分类号: TS 207. 7 文献标识码: A
Formation Mechanism and Risk Assessments of
Acrylamide Generated in Heated Foodstuffs
ZHAN G Gen yi
(School of Food Science and Technology , Southern Yangtze University , Wuxi 214036 , China)
Abstract : Heating carbohydrate rich foodstuffs could generate Acrylamide , a human neurotoxin and
potential human carcinogen. Studies revealed that acrylamide is formed in the Maillard Reaction , and
the decarboxylated Amadori product of asparagine with reducing sugar is the key precursor of
acrylamide. The amount of acrylamide generated in food processing is controlled mainly by the cooking
temperature and also affected by various factors such as cooking method , p H , water activity , and the
resource of food materials etc. Methods of gas chromatographic mass spectrometer ( GC MS ) or liquid
chromatograph