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Progress in Chemistry 2004, Vol. 16 Issue (06): 1000- Previous Articles   Next Articles

• Review •

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: Revised: Online: Published:
  • Contact: Jiang Guibin
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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.
Key words: acrylamide, foodstuffs, formation mechanism

CLC Number: 

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