Research Progress of Acrylamide in Food System: Inhibitors and Inhibition Mechanism

doi:10.7506/spkx1002-6630-201401056

Abstract

Abstract:

Considerable public concerns about acrylamide have been generated since it was firstly found in foods in 2002.
Then, a large number of efforts have been devoted to study this probable carcinogen. Great progress has been made in
the development of models for acrylamide formation, understanding of its formation mechanism, analytical methods,
carcinogenicity and control strategies. Most reviews published in recent years only focused on the mechanism of acrylamide
carcinogenicity, the mechanism of acrylamide formation and analysis and control methods. However, rare reports regarding
the relationship between inhibitors and their inhibition mechanism have been published in a systematic way. This paper
systematically summarizes acrylamide inhibitors and their proposed inhibitory mechanism, which will provide a theoretical
reference for future study of acrylamide inhibitors and their inhibition mechanism.

Key words: acrylamide, inhibitors, inhibition mechanism

CLC Number:

TS251.1

ZHENG Zong-ping, QIN Chuan, LAN Shan, YUAN Kun, CHEN Jie*. Research Progress of Acrylamide in Food System: Inhibitors and Inhibition Mechanism[J]. FOOD SCIENCE, 2014, 35(1): 282-288.

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