探索食品安全的热加工中危害的形成和控制
Zeyan Liu1, Shujie Gao1, Zhecong Yuan1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods (Basel, Switzerland)
|July 12, 2025
概括
热处理会造成PAHs和烯胺 (AA) 等食品危害. 本综述探讨了它们的形成,影响因素和控制策略,以提高食品安全.
科学领域:
- 食品科学与技术 食品科学与技术
- 毒理学 毒理学 毒理学
- 化学分析 化学分析
背景情况:
- 热加工 (烤,吸烟,) 增强了食物的吸引力,但产生了有害的污染物.
- 主要污染物包括多环芳 (PAHs),异环芳胺 (HAAs), furan,烯胺 (AA),转脂肪酸 (TFAs),高级糖化最终产品 (AGEs) 和固醇氧化物.
- 这些化合物是由梅拉德反应,脂质氧化和热降解产生的.
研究的目的:
- 审查热加工食品中危险化合物的形成途径和影响因素.
- 总结这些污染物的追踪方法.
- 探索控制策略,以减轻这些危险和提高食品安全.
主要方法:
- 关于热加工食品和污染物形成的科学研究的文献综述.
- 分析反应机制,包括自由基活性和中间化合物.
- 研究检测和量化食品污染物的方法.
- 对控制污染物产生策略的评估.
主要成果:
- 对PAHs,HAAs, furan,AA,TFAs,AGE和固醇氧化物的形成途径进行详细的探索.
- 确定影响污染物水平的关键因素,如加工温度,时间和食品成分.
- 分析技术的概述,用于追踪这些危险物质.
- 证明调整加工条件,修改食品成分和添加抗氧化剂可以减少污染物形成.
结论:
- 了解污染物形成机制对于食品安全至关重要.
- 有效的控制策略包括优化加工参数和使用预防性添加剂.
- 本综述为研究人员和行业专业人士提供了全面的指南,旨在尽量减少与热加工食品相关的健康风险.
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