烯胺和先进的糖化末端产品在炸食品:形成,影响和有害性
Arslan Rasool1, Xiaoyu Luo1, Qiqi Zhang1
1MOE Key Laboratory of Environmental Food Science, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Foods (Basel, Switzerland)
|October 16, 2025
概括
食物可以产生有害的化合物,如烯胺 (AA) 和高级糖化终产品 (AGEs). 了解它们的形成和健康风险对于食品安全和预防慢性疾病至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 毒理学 毒理学 毒理学
- 公共卫生 公共卫生
背景情况:
- 高温食品加工,如油炸,产生潜在的有害化合物.
- 烯胺 (AA) 和高级糖化最终产品 (AGEs) 是在过程中形成的关键有毒化合物.
- 这些化合物与各种不良健康影响有关,包括慢性疾病和癌症.
研究的目的:
- 审查食品炸过程中烯胺和AGE的形成途径.
- 确定影响这些食品风险因素产生因素.
- 总结相关的健康危害和长期健康影响.
主要方法:
- 文献综述侧重于炸过程中的烯胺和AGE形成.
- 在化合物合成中涉及的化学反应 (Maillard,酸路径) 的分析.
- 检查加工条件 (温度,持续时间) 和食品成分 (水分,脂肪).
主要成果:
- 烯胺的形成主要通过梅拉德反应和烯酸路径发生.
- 先进的糖化终产物 (AGEs) 主要通过梅拉德反应形成.
- 油类型,食品成分,温度和持续时间等油炸参数显著影响AA和AGE水平.
结论:
- 油炸条件和食品特性是烯胺和AGE形成的关键决定因素.
- 暴露于烯胺和AGE与神经毒性,癌症,炎症和代谢疾病的风险增加有关.
- 了解这些因素对于减轻食品安全风险和防止炸食品对健康造成不利影响至关重要.
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