| 抗氧化剂影响丙烯酰胺形成的研究进展 |
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| 引用本文： | 欧仕益,江姗姗,于淼.抗氧化剂影响丙烯酰胺形成的研究进展[J].暨南大学学报,2011,32(3):352-356. |
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| 作者姓名： | 欧仕益 江姗姗 于淼 |
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| 作者单位： | 暨南大学食品科学与工程系,广东广州,510632 |
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| 基金项目： | 国家自然科学基金项目(31071596) |
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| 摘 要： | 高温加工食品中产生有害物质丙烯酰胺引起了全世界的关注.本研究对食品中丙烯酰胺形成的机理、Maillard反应体系的抗氧化活性与丙烯酰胺形成的关系、抗氧化剂对丙烯酰胺形成的影响作了全面阐述;同时讨论了抗氧化剂影响丙烯酰胺形成和消减的作用机理.
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| 关 键 词： | 丙烯酰胺 抗氧化剂 机理 |
Effects of antioxidants on acrylamide formation |
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| OU Shi-yi,JIANG Shan-shan,YU Miao.Effects of antioxidants on acrylamide formation[J].Journal of Jinan University(Natural Science & Medicine Edition),2011,32(3):352-356. |
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| Authors: | OU Shi-yi JIANG Shan-shan YU Miao |
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| Institution: | OU Shi-yi,JIANG Shan-shan,YU Miao (Department of Food Science and Engineering,Jinan University,Guangzhou,510632,China) |
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| Abstract: | Acrylamide is a toxic compound found in high-temperature processing foods in 2002,which receives more and more attention after then.The mechanism of acrylamide formation,the relationship between acrylamide formation and antioxidant activities of products produced during the Maillard reaction,the effects of exogenous antioxidants on acrylamide formation were reviewed in the present study.Meanwhile,the possible mechanisms of the effects of antioxidants on acrylamide formation were also discussed. |
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| Keywords: | acrylamide antioxidant mechanism |
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