食品中丙烯酰胺研究进展

丙烯酰胺是一种对人体有神经毒性和潜在致癌性的物质,2002年首次发现在高温油炸后的富含碳水化合物食品中存在,并引起了世界各国研究者的广泛关注.本文就丙烯酰胺的性质、食品中丙烯酰胺的研究渊源、分析方法、含量分布、形成机制以及工艺控制等方面的研究进展进行了综述,并提出今后的深入研究方向.     

油炸食品中丙烯酰胺的安全性分析

阐述了食品中丙烯酰胺产生的机理,丙烯酰胺形成的主要原因,食品中丙烯酰胺的主要分析方法,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,并提出了相关的安全性对策措施。     

食品中丙烯酰胺研究现状

丙烯酰胺对人体的毒害已被公认。通过研究丙烯酰胺形成的机理，提出在油炸和焙烤类食品加工中减少丙烯酰胺形成的主要途径。     

ELISA法测定热加工食品中的丙烯酰胺

该研究建立了热加工食品中丙烯酰胺的间接竞争ELISA检测方法.首先用戊二醛法合成丙烯酰胺-BSA免疫抗原,注入兔体内以产生抗丙烯酰胺多克隆抗体.结果显示,在包被抗原为1.5μg/mL,抗体稀释度为1∶16000倍的优化条件下,间接ELISA法检测范围为50μg/L～1280μg/L,IC50为检测限为350μg/L,最低检测限为50μg/L.加标回收率为92.6%～95.5%.该检测方法准确快速,特异性强,适用于热加工食品中丙烯酰胺的快速检测.     

食品中丙烯酰胺形成机理的研究进展

综述了当前研究富含淀粉的食品在油炸、煎炸和焙烤等高温加工工艺形成丙烯酰胺的几种可能的反应机理.目前获得的公认研究结果是:天冬酰胺酸与还原糖发生美拉德反应,是大量的丙烯酰胺形成的主要途径;另外食品中的油脂、蛋白质和碳水化合物等成分在高温下条件下反应,生成丙烯醛,进而形成丙烯酰胺,是其在食物中存在的另一原因.本文希望通过揭示高温食品中丙烯酰胺形成的机理,能促进关于食品中有效地抑制/消除丙烯酰胺形成研究的进一步开展.     

食品中丙烯酰胺的研究进展

丙烯酰胺具有神经毒性,是一种潜在致癌物,广泛分布于热加工食品中,主要通过美拉德反应形成。本文较为全面地介绍了食品中污染物丙烯酰胺的现状、毒性,以及其形成机制、控制途径等方面的研究进展,并对上述研究进展进行了简要的分析和评述。     

油脂食品中丙烯酰胺问题探讨

一、丙烯酰胺问题的经纬2002年4月24日,瑞典国家食品局(TheSwedishNationalFoodAdministration:NFA)和斯德哥尔摩大学(StockholmUniversity)的科学家最新公布的研究结果表明,油炸薯条、土豆片等含有淀粉碳水化合物的食物,经120℃以上高温长时间油炸的食品,检测出有致癌可能性的丙烯酰胺(Acrylamide)。一石激起千层浪,该报告一经发表,立即引起了世界各国食品业界的广泛关注。挪威、瑞士、英国、美国等国随即进行了追加试验,并均得到了与瑞典食品局同样的实验结果。由于丙烯酰胺是国际癌症研究机构(IARC)曾于1994年评估认定的一种可致癌…     

丙烯酰胺的安全性评价及降低措施研究进展

丙烯酰胺是食品行业中一类化学系污染物,对人体可能造成神经毒性并具有致癌性,但由于部分产品的产品特性和特殊的生产工艺,丙烯酰胺的预防与控制仍在持续摸索中。本文针对丙烯酰胺的毒性开展系统性梳理,并探究毒性降低措施研究进展。     

食品中丙烯酰胺的含量及其形成机理

2002年瑞典国家食品管理局和斯德哥尔摩大学从高温加工的淀粉类食品中发现了较高含量的丙烯酰胺。食品中丙烯酰胺对人体健康的潜在危害引起了国内外的普遍关注。本文主要介绍食品中丙烯酰胺的含量及其形成机理。     

油炸食品中丙烯酰胺的研究进展

丙烯酰胺对动物有致癌性、神经毒性、生殖发育毒性的作用,目前,丙烯酰胺已被归为对人类很可能致癌的物质,天冬酰胺酸与还原糖发生美拉德反应是生成丙烯酰胺的主要原因。为了减少丙烯酰胺在油炸食品中的含量可采取多种措施:选择最适的原料贮藏条件、前处理、加工及烹调方式、温度、时间、pH值、添加剂种类,以及已经形成的丙烯酰胺反应。在日常生活中,可通过国家健全食品安全管理、企业完善食品安全体系和公众提高食品安全认知水平来减少和控制丙烯酰胺的摄入。     

Acrylamide: Formation,Occurrence in Food Products,Detection Methods,and Legislation

This review aims at summarizing the most recent updates in the field of acrylamide (AA) formation (mechanism, conditions) and the determination of AA in a number of foods (fried or baked potatoes, chips, coffee, bread, etc). The methods applied for AA detection [Capillary Electrophoresis-Mass Spectrometry (CE-MS), Liquid Chromatography-Mass Spectrometry (LC-MS), Non-Aqueous Capillary Electrophoresis (NACE), High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS), Pressurized Fluid Extraction (PFE), Matrix Solid-Phase Dispersion (MSPD), Gas Chromatography-Mass Spectrometry (GC-MS), Solid-Phase MicroExtraction-Gas Chromatography (SPME-GC), Enzyme Linked Immunosorbent Assay (ELISA), and MicroEmulsion ElectroKinetic Chromatography (MEEKC) are presented and commented. Several informative figures and tables are included to show the effect of conditions (temperature, time) on the AA formation. A section is also included related to AA legislation in EU and US.     

食品中丙烯酰胺的毒理学研究现状

为了解食物中丙烯酰胺对人体健康的影响，综述了食物中丙烯酰胺的来源及影响因素，人群通过食品的丙烯酰胺暴露量评估（吸烟、食品和职业暴露），丙烯酰胺生物转化和排泄以及毒性研究的现状。     

MSPD Method to Determine Acrylamide in Food

The present work describes the development of an optimized matrix solid-phase dispersion (MSPD) procedure for the analysis of acrylamide in a variety of food matrices, namely, processed cereal products (bread, toasts, breakfast cereals, snacks, cookies, and biscuits), chocolates, and baby foods. Briefly, 1 g of sample was dispersed with 4 g of C₁₈ solid phase, the whole mixture was further packed in an empty SPE column, and acrylamide was extracted with 6 + 6 ml of water with a soak step of 5 min each. The aqueous extract was then subject to a bromination procedure and acrylamide quantified by gas chromatography–mass spectrometry (GC-MS) in SIM mode. Full validation of the method was conducted in samples representatives of each one of the food groups analyzed including a comparison of the results obtained by using the reported method with those furnished by a previously developed analytical procedure based on a liquid extraction approach. The MSPD-GC/MS method presented a limit of detection of 5.2 μg kg⁻¹ and a limit of quantification of 15.7 μg kg⁻¹, and precisions were in the range of 1–7% in all of the food matrices analyzed. Furthermore, the bias of the method was tested with a certified toasted bread sample.     

Carry-over of Acrylamide from Feed (Heated Potato Product) to Eggs and Body Tissues of Laying Hens

A total of 16 hens were allocated to two groups. Hens were kept individually in a cage battery. During a four-week experiment 120 g feed were given per hen and day of consumption. The diet consisted of commercial potato meal (50%) as well as soy meal, barley and premix. The potato meal for the experimental group was heated for 2 h at 150°C. While the determined acrylamide content in the experimental diet was 671 ± 32 μg per kg, it was 125 ± 40 μg/kg in the diet of the control group. Acrylamide was determined by gas chromatography – mass spectrometry in the diet as well as in body tissue and eggs. During the experiment the acrylamide concentration in the eggs increased in both, the experimental and the control group. After three weeks, the acrylamide concentration in the eggs remained constant (max. 17.2 μg/kg egg). The carry-over rates for acrylamide from the diet to the egg were 0.022 in experimental and 0.010 in control hens. All hens were slaughtered at the end of the trial. The highest content of acrylamide was found in the kidneys of the experimental hens (27.7 μg/kg). It may be concluded that even for the highest acrylamide concentration considered the contribution of poultry products to the total acrylamide intake by humans is low.

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Zusammenfassung. 16 Legehybriden (LSL) wurden in 2 Gruppen aufgeteilt und in Einzelhaltung untergebracht. Die Hennen erhielten über vier Wochen t?glich 120 g Futter. Die Futtermischung setzte sich aus 50% eines küchenfertigen, handelsüblichen Kartoffelpulvers sowie Sojaextraktionsschrot, Gerste und einem Pr?mix zusammen. Das Kartoffelmehl der Versuchsgruppe wurde bei 150°C 2 h lang ger?stet. Die fertige Futtermischung der Versuchsgruppe enthielt 671 ± 32 μg Acrylamid/kg Futter und die Mischung der Kontrollgruppe 125 ± 40 μg/kg. Der Gehalt an freiem, unkonjugiertem Acrylamid in den Proben und im Futter wurde mittels GC-MS untersucht. Im Versuchsverlauf stieg in den Eiern der Hennen beider Gruppen die Acrylamidkonzentration an. Nach einer dreiw?chigen Versuchsdauer ?nderten sich die Konzentrationen an Acrylamid im Ei nicht mehr (max. Konzentration: 17,2 μg/kg Eimasse). Die Carry-over – Faktoren für Acrylamid vom Futter ins Ei betrugen bei den Kontroll- bzw. Versuchstieren 0,022 bzw. 0,011. Die h?chste Acrylamid-Konzentration wurde in den Nieren der Tiere der Versuchsgruppe ermittelt (27,7 μg/kg). Selbst unter Berücksichtigung der h?chsten Acrylamidkonzentrationen ist der Beitrag der Geflügelprodukte an der gesamten Acrylamidaufnahme des Menschen gering.

     

Acrylamide formation is prevented by divalent cations during the Maillard reaction

The effects of mono- and divalent cations on the formation of acrylamide were studied in a fructose-asparagine model system at 150 and 180 °C. At amounts equivalent to those of asparagine and fructose, added divalent cations, such as Ca²⁺, were found to prevent acrylamide formation completely, whereas monovalent cations, such as Na⁺, almost halved the acrylamide formed in the model system. It was confirmed by mass spectrometric analyses of pyrolyzates that the formation of the Schiff base of asparagines, which is the key intermediate leading to acrylamide, was prevented by the cations. Meanwhile, the reaction proceeded to form brown coloured products. Dipping potatoes into calcium chloride solution inhibited the formation of acrylamide by up to 95% during frying. The sensory quality of fried potato strips, in terms of golden yellow colour and crispy texture, was not adversely affected by this treatment.     

转基因食品及其安全性评价

随着我国转基因农作物进口数量不断增加,以转基因农作物为原料的食品在市场上所占有份额逐渐增大,转基因食品安全性越来越受到人们关注;本文综述转基因食品发展现状、安全性评价、营养问题及各国政府对于转基因食品采取的管理措施和标识管理,并对转基因食品发展前景进行展望。     

食品中丙烯酰胺的抑制方法研究进展

近年来食品中丙烯酰胺的研究是食品安全领域研究工作的一个热点。本文简略介绍了食品中丙烯酰胺的形成机制,详细综述了目前国内外在实验室和工业生产中对于如何抑制其生成而探索到的方法,并针对当前存在的一些问题进行探讨,例如:当前大多数研究是在实验室进行的,能否在工业生产中起效还有待进一步研究;国家应尽快制定相关行业标准,对生产企业起到监管作用。