生物抗氧化剂抑制丙烯酰胺形成的研究进展
丙烯酰胺(acrylamide, AA)是富含碳水化合物的食物经高温加热后产生的对人类具有潜在致癌性的化合物。目前, 基于生物抗氧化剂天然、高效、低毒等特点, 采用生物抗氧化剂抑制食品中AA的形成已成为新的研究热点。本文主要综述了近年来生物抗氧化剂在加热过程中对美拉德模拟体系或食物中AA形成和消除的影响和机制。目前已经证实了多种生物抗氧化剂的可能作用机制, 包括防止脂质氧化、捕获羰基化合物、消除自由基、减少3-氨基丙酰胺(3-APA)转化为AA、与AA前体或其本身反应等。本文同时提出了展望, 希望将对于美拉德模拟系统的研究转化为对真正食品基质的研究, 尽快将生物抗氧化剂有效、经济、广泛地应用于食品工业, 以减少膳食AA对人类健康的危害。
Acrylamide (AA) is a potential human carcinogen found in carbohydrate-rich foods that have been heated to high temperatures. At present, the use of bio-antioxidants to inhibit the formation of AA in food has become a hotspot based on the characteristics of nature, high efficiency and low toxicity. In the paper, the impacts and mechanisms of acrylamide formation and elimination in the heating process of Maillard model system or food by bio-antioxidants were reviewed. Some inhibition mechanisms were confirmed, including prevention of lipid oxidation, capture of carbonyl compounds, elimination of free radicals, reduction the conversion of 3-APA to acrylamide, and reaction with acrylamide precursors, etc. This paper also put forward prospects, hoping to translate the study of the Maillard simulation system into a study of the real food matrix, so as to widely use biological antioxidant in the food industry as soon as possible to reduce dietary harm of AA to human health.
标题：生物抗氧化剂抑制丙烯酰胺形成的研究进展
英文标题：Research progress on acrylamide inhibition by biological antioxidants
作者：
刘欣 吉林大学食品科学与工程学院
刘黄友 吉林大学食品科学与工程学院
袁媛 吉林大学食品科学与工程学院
中文关键词:生物抗氧化剂,丙烯酰胺,抑制机制,
英文关键词:biological antioxidant,acrylamide,inhibition mechanisms,
发表日期：2017-04-01
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