食品中丙烯酰胺减量措施研究进展

摘 要：丙烯酰胺是一种食品在高温加工条件下产生的有害物质。本文简要介绍了丙烯酰胺的发现历史，阐述了丙烯酰胺的形成机制，并对近年来食品中丙烯酰胺减量措施研究进展进行综述，以期为食物中有害物质控制以及产品品质提升提供理论依据。

关键词：丙烯酰胺；形成机制；减量措施

Research Progress on Measures to Reduce Acrylamide in Food

WANG Meng， WANG Bei

（Jiangsu College of Tourism， Yangzhou 225000， China）

Abstract： Acrylamide is a harmful substance produced in food under high temperature processing conditions. This paper briefly introduces the discovery history of acrylamide， describes the formation mechanism of acrylamide， and summarizes the research progress of acrylamide reduction measures in food in recent years， with a view to providing theoretical basis for the control of hazardous substances in food as well as the improvement of product quality.

Keywords： acrylamide; formation mechanism; reduction measures

随着生活水平的不断提高，人们对食物的评价不再停留在种类多样，而是更注重其风味多样以及营养与健康。（剩余9264字）