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化学进展 2004, Vol. 16 Issue (06): 1000- 前一篇   后一篇

• 综述与评论 •

食品中的丙烯酰胺及其形成机制*

刘稷燕;江桂斌**   

  1. (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)

  • 收稿日期:2003-09-01 修回日期:2003-11-01 出版日期:2004-11-24 发布日期:2004-11-24
  • 通讯作者: 江桂斌

Acrylamide in Foodstuffs and Its Formation Mechanism

Liu Jiyan;Jiang Guibin**   

  1. (Key Laboratoiy of Environmental Chemistiy and Ecotoxicology,Research Center for Eco-Environmental Sciences,Chinese Academy of Sciences, Beijing 100085, China)
  • Received:2003-09-01 Revised:2003-11-01 Online:2004-11-24 Published:2004-11-24
  • Contact: Jiang Guibin
2002年瑞典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.
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.

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摘要

食品中的丙烯酰胺及其形成机制*