焙炒咖啡中丙烯酰胺的研究现状
咖啡在高温(200~250 ℃)焙炒加工过程中会产生一定量潜在的致癌物质丙烯酰胺。实验研究表明, 短期接触大量丙烯酰胺会对人和动物的中枢神经造成损伤, 人体长期小剂量接触丙烯酰胺会表现为四肢末端麻木、无力。咖啡焙炒加工过程中产生的丙烯酰胺除了通过天门冬酰胺途径生成以外, 还可以由丙烯醛途径生成。其中影响咖啡中丙烯酰胺形成的主要因素有咖啡类型、咖啡的焙炒温度和时间。本文对控制丙烯酰胺形成途径的研究进展进行了相关阐述, 并对焙炒咖啡中丙烯酰胺的进一步研究提出建议。
Coffee can produce a certain amount of acrylamide which is potential carcinogenica during the process of roasting under high temperature (200~250 ℃). Experimental researches showed that short-term contact with a lot of acrylamide could damage nervous centralis of human beings and animals. If human beings were exposed to little doses of acrylamide in long-term, limb numbness and weakness would happen to them. Acrylamide from the process of roasting were created by either asparagine route or acrolein route. The types of coffee, the roasting temperature and the roasting time were the major factors in the formation of acrylamide during roasting coffee beans. The research progresses of controlling the ways of acrylamide formation were reviewed in this article, and suggestions for further researches on the formation of acrylamide were put forward.
标题：焙炒咖啡中丙烯酰胺的研究现状
英文标题：Research status of acrylamide in roasted coffee
作者：
许彤宇 华中农业大学食品科学技术学院,中国热带农业科学院农产品加工研究所,农业部农产品加工质量安全风险评估实验室
曾绍东 中国热带农业科学院农产品加工研究所,农业部农产品加工质量安全风险评估实验室
王明月 中国热带农业科学院农产品加工研究所,农业部农产品加工质量安全风险评估实验室
杨春亮 中国热带农业科学院农产品加工研究所,农业部农产品加工质量安全风险评估实验室
中文关键词:焙炒咖啡,丙烯酰胺,形成机制,控制途径,
英文关键词:roasted coffee,acrylamide,formation mechanism,control methods,
发表日期：2015-08-31
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