摘要
自从食品中发现一种潜在的致癌物质——丙烯酰胺后,世界各国的科学家进行了广泛深入的研究,食品中丙烯酰胺的分析方法、形成机理、减少措施、暴露研究及风险评估等方面的科研均有所进展。本文就丙烯酰胺的性质、丙烯酰胺在食品中的分布及其分析方法进行了综述,提出今后丙烯酰胺的深入研究方向。
Since the detection of acrylamide, a toxic and potentially cancerca using chemical, was founded in some type of food, many scientists in the world began to investigate many kinds of things about acrylamide, particularly on analysis methods, mechanism of formation, reduction methods, dietary exposure of acrylamide and risk assessment. In this paper, the characteristic, the analysis methods were reviewed.
出处
《农产品加工（下）》
2006年第8期26-29,38,共5页
Farm Products Processing
基金
高等学校博士学科点专项科研基金资助(20050019002)
