焙炒咖啡中丙烯酰胺的研究现状.pdf

第6卷第10期
食品安全质量检测学报
Vol 6 No 10
2015年10月
Journal of Food Salcly and Quality
cL..2015
焙炒咖啡中丙烯酰胺的硏究现状
许彤宇2,曾绍东23,王明月2,3,杨春亮23
(1.华中农业大学食品科学技术学院,武汉430070:2.中国热带农业科学院农产品加工研究所,湛江524001:
3.农业部农产品加工质量安全风险评估实验室,湛江524001)
摘要:咖啡在高温(200-250℃)焙炒加工过程中会产生一定量潜在的致癌物质丙烯酰胺。实验研究表明,短
期接触大量丙烯酰胺会对人和动物的中枢神经造成损伤,人体长期小剂量接触丙烯酰胺会表现为四肢末端麻
木、无力。咖啡焙炒加工过程中产生的丙烯酰胺除了通过天门冬酰胺途径生成以外,还可以由丙烯醛途径生成。
其中影响咖啡中丙烯酰胺形成的主要因素有咖啡类型、咖啡的焙炒温度和时间。本文对控制丙烯酰胺形成途
径的研究进展进行了相关阐述,并对焙炒咖啡中丙烯酰胺的进一步研究提出建议。
关键词:焙炒咖啡:;丙烯酰胺;形成机制;控制途径
Research status of acrylamide in roasted coffee
XU Tong-yu", ZENG Shao-dong", WANG Ming-yue, YANG CH
nunーlano<3
(1. College of Food Science c technolog]
ong Agricultural University, Wathan 430070, C
2.Agricu/rural
Produc/ Processing Reseach Instite, Chinese Academy o/ ical A gica Sciences, Zhanjiang 524001, China
3. 1. aboratory of Qualiry and Safery Risk/. ssment on Mgro-prodicts Prcessing of Ministry of
griculnre, Zhanjiang 524001
ABSTRACT: Coffec can produce a certain amount of acrylamide which is potential carcinogenic during the
process of roasting under high temperature (200-250 C). Experimental researches showed that short-term
contact with a lot of acrylamide could damage nervous centralis of human beings and animals. If human beings
were exposed to little doses of acrylamide in long-term, limb numbness and weakness would happen to them
Acrylamidc from the process o! roasting were created by cither asparagine route or acrolein route. The types o
collee, the roasting lemperature and the roasting time were the major factors in the formation of acrylamide
during roasting coffee beans. The research progresses of controlling the ways of acrylamide formation were
revicwed in this article, and suggestions for further rescarches on the formation of acrylamide were put
forward
KEY WORDS: roasted coffee; acrylamide; formation mechanism; control methods
71.09、易溶于水、甲醇、乙醇、乙醚、丙酮、二甲醚和
1引言
仿山。丙烯酰胺被国际癌症研究中心(IARC,1994)划分为
丙烯酰胺纯品为白色透明片状晶体,相对分子质量2类致癌物,即人类可能致癌物质2。在富含淀粉的油炸
基金项目:海南省自然科学基金(20153165)农产品产地收贮运环节中未知危害因子识别与已知危害因子安全性评估(GJFP2015012)
Fund: Supported by the Natural Scicnce Foundation of Hainan Irovincc(20153165) and the Safety Asscssmcnt on the Known and the
Unknown I lazards Iactor of the Reaping, Storing I'ransporting Processing in the Origin of Aricultural Products(( 1P2015012)
通讯作者:杨春亮,研究员,主要研究方向为农产品质量与安全。T-mail:rjyangelo(c126.com
Corresponding author: YANG Chun-liang, Rcscarcher, Agricultural Products Proccssing Rcscarch Institutc, Chinesc Acadcmy of Tropical
AgriculturalScicncc,No.48,RcnmindadaoNorthRoad,XiashanDistrict,Zhanjian524001,ChinaE-mail:zjyangcl(a126.com